Ingredients
Cake
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Powdered sugar
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¾ c. flour
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½ tsp. baking soda
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½ tsp. baking powder
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1 tsp. cinnamon
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½ tsp. ginger
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½ tsp. nutmeg
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¼ tsp. salt
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3 eggs
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1 c. sugar
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¾ c. pumpkin
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1 c. pecans, chopped
Filling
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1 (8-oz.) pkg. cream cheese, softened
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1 c. powdered sugar, sifted
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6 T. butter, softened
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1 tsp. pure vanilla
Directions
Preheat oven to 350° . Grease 9″ x 13″ jelly roll pan/cookie sheet. Sprinkle towel with powdered sugar. Set aside. Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Set aside. In large mixer bowl, beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 20 minutes or until cake will spring back when touched. Immediately loosen and turn cake onto prepared towel. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Serves 10. Freezes well.
Enjoy!
Recipe by Donna Pearlman Bolton from “Recipes from The Rock”.
Can’t wait to try all the delicious recipes? Purchase your copy by contacting President@KeysJewishCenter.com.