Pumpkin Cake Roll with Fluffy Cream Cheese Filling

20m
Prep Time
12-15m
Cook Time
32m
Ready In

Recipe: #6588

September 23, 2012



"A KC favotite! This is one of many cake recipes I love making as soon as the cooler Fall weather sets in. This cake has the most yummiest cream cheese filling, this cake is sure to please everyone who is lucky enough to try it!"

Original is 12 servings

Nutritional

  • Serving Size: 1 (105.9 g)
  • Calories 316.6
  • Total Fat - 9 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 69.4 mg
  • Sodium - 242.1 mg
  • Total Carbohydrate - 54.7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 47.8 g
  • Protein - 4.2 g
  • Calcium - 33 mg
  • Iron - 1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Line a 15 x 10-inch baking sheet with waxed paper; grease the paper and set aside.

Step 2

In a large bowl, beat egg yolks on high speed until thick and lemon-colored; gradually add 1 cup sugar and pumpkin puree beating on high until sugar is almost dissolved.

Step 3

In a small bowl beat the 3 egg whites until soft peaks form; gradually add remaining 3/4 cup sugar beating until stiff peaks form, then gently fold into egg yolk mixture.

Step 4

In a bowl combine the flour with baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Step 5

Bake for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Step 6

Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Step 7

For cream cheese filling; in a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. On low speed of electric mixure beat in the Cool Whip topping until thorough combined.

Step 8

Unroll cake; spread filling evenly to within 1/2-inch of edges. Roll up again. Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

Tips


No special items needed.

1 Reviews

Sissysue

I made this last night, to see how hard it would be to make. It is really easy. Sooooooo good, just can't eating it. I was going to just taste it and save the rest for Thanksgiving, but now I got to make another. I don't care as it is fun to make. The filling is really good, very creamy and smooth, with the cool whip in it. It looks so pretty. I will maybe make some for gifts, as it can be frozen. Thanks, Kitten for such a good recipe

5.0

review by:
(13 Nov 2012)

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