Ingredients
- 3 eggs
- 1 cup sugar
- 2⁄3 cup canned pumpkin
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 3⁄4 cup flour
Filling
- 1 (8 ounce) package cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
1 _ In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
2 _ Grease a 10″x15″ jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
3 _ Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
4 _ While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
5 _ Turn hot cake onto the towel.
6 _ Remove waxed paper. Trim off burnt or crusty edges.
7 _ Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
8 _ Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
9 _ Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
10 _ Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
Note – cake cuts best when still slightly frozen.
