RSS

Autumn Pumpkin Rolls

29 Sep

It’s hard to use up one cup of pumpkin after some desserts who use only 2 cups of pumpkin. Here’s another delicious recipe. You will love these soft cakes and their soft cream cheese filling.

20120928-222844.jpg

3 eggs eaten lightly
1 cup canned pumpkin
1 cup white sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 cup flour

Spread in a 11×13 greased baking sheet. Bake for approximately 20 minutes or until a toothpick inserted in centre comes out clean.

Prepare a damp tea towel and dump cake onto the damp towel. If you like, spread crushed pecans on the towel before dumping the cake onto it. Immediately roll the cake as tight as you can without breaking it.

.

20120928-222955.jpg

20120928-223003.jpg

While the cake cools prepare the filling.

20120928-223218.jpg

Filling recipe:
8 oz. cream cheese
1 cup powdered sugar
1 tsp vanilla

Whip until smooth.
After the cake has cooled; unroll the cake and spread the filling across the top evenly then re-roll the cake again only without the towel. Cut the cake into 1 inch slices and refrigerate until ready to serve.

20120928-230639.jpg

Advertisements
 
Leave a comment

Posted by on September 29, 2012 in cake, dessert, Recipe

 

Tags: , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

 
%d bloggers like this: