Wednesday, November 23, 2016


Cake Ingredients:
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup pumpkin puree

Cream Cheese Filling:
8oz cream cheese
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract

Preheat oven to 375*
Line a jelly roll pan with parchment or wax paper.

Mix all cake ingredients together until well combined.  Pour evenly onto pan and bake for 14 minutes.  Lift parchment paper off of pan and gently roll cake tightly from one end to the other.  You can roll it longways if you'd like and it'll make a smaller size piece when cut but a longer roll to get more slices out of.  Once it's rolled up tightly set on a wire rack to cool.

Beat all cream cheese filling ingredients together and spread evenly onto unrolled cake once it feels room temp to the touch.  Roll the cake back up tightly and wrap with saran wrap and place in fridge for an hour.

Before serving dust cake with powdered sugar.

Recipe from: Libby's can and

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