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 "This is one my daughter got a few
years ago, I've made a few changes to the original recipe, but
we think it's better." -- Belinda
Pumpkin
Roll
- 3/4 cup self-rising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3 tablespoons ground cinnamon
- 1 (16-ounce) can pumpkin
- 3 large eggs, beaten
- 1 to 1 1/2 cups chopped
walnuts
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- Filling:
- 1/4 cup butter
- 1 cup powdered sugar
- 1 (8-ounce) package cream
cheese, softened
- 1/2 teaspoon vanilla extract
- Mix all ingredients together
and pour onto a greased 11 x 17-inch baking sheet, spreading
evenly over entire pan. Sprinkle the walnuts over batter.
- Bake at 350°F (175°C)
for about 15 minutes.
- Turn cake out on towel
(or wax paper). If cake doesn't came out when pan is inverted,
loosen one end slowly with a spatula. Cake should be spongy and
will not tear easily.
- Cover with another towel
(or another sheet of wax paper) and flip so that the walnuts
are on top. Roll up cake in bottom towel (or in sheets of wax
paper). Let cool completely.
- Unroll, spread with filling
and re-roll. Store in refrigerator.
- For Filling: Mix all ingredients
together and follow directions above.
Makes 6 servings.
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