Libby's Pumpkin Roll
Delicious and easy to make.
Prep: 45 min - Cook: 15 min - Cool: 60 min
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter), softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan;
line with wax paper. Grease and flour paper. Sprinkle a thin,
cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves
and salt in small bowl. Beat eggs and sugar in large mixer
bowl until thick. Beat in pumpkin. Stir in flour mixture.
Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back
when touched. Immediately loosen and turn cake onto prepared
towel. Carefully peel off paper. Roll up cake and towel together,
starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract
in small mixer bowl until smooth. Carefully unroll cake; remove
towel. Spread cream cheese mixture over cake. Reroll cake. Wrap
in plastic wrap and refrigerate at least one hour. Sprinkle with
powdered sugar before serving, if desired.
Makes 10 servings
Note: Be sure to put enough powdered sugar on the towel when
rolling up the cake so it will not stick.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe used with permission from Nestle and www.verybestbaking.com.