Christmas Pumpkin Roll-Up Cake
CAUTION: the swirled creamy goodness in this pumpkin cake from Heaven is going to make your tastebuds do back flips.
I love pumpkin pie as much as the next person, but this is an incredibly delicious change, especially when you serve it as a Christmas dessert.
It makes a lovely presentation when the roll-up is placed on a festive Christmas platter and sliced. The round slices of pumpkin cake and cream cheese filling swirled together is enough to make your mouth water. Place a large bowl of whipped cream next to it and let your guests indulge to their hearts’ content.
Pumpkin Cake Mixture
3 eggs
1 cup brown sugar, firmly packed
2/3 cup canned or cooked, mashed pumpkin
1 tablespoon lemon juice
¾ cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
¼ teaspoon salt
1 teaspoon baking powder
Beat eggs on high speed of electric mixer for 5 minutes. Gradually add sugar while beating. Stir in pumpkin and lemon juice.
Mix flour, cinnamon, nutmeg, ginger, salt and baking powder and add to pumpkin mixture, blending well.
Spread batter evenly in a 15×10x1-inch well greased and floured jellyroll pan. Bake at 350° for 15 to 17 minutes.
Turn cake onto a clean dishtowel, which has been sprinkled with ¼ cup of the powdered sugar. Roll towel and cake together like a jellyroll. Set aside to cool.
Cream Filling Mixture
Combine the following ingredients and blend until smooth and creamy.
1 ¼ cups powdered sugar
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
½ cup finely chopped pecans
1 tablespoon grated orange rind
¼ cup butter or margarine, softened
Unroll the cooled cake and spread the creamy mixture evenly over the surface. Roll up again without the towel. Place on a serving dish with seam side down. Slice and serve with whipped cream sweetened and flavored with vanilla extract.
