Pumpkin Cake Roll -- Bluffdale 10th R S

 

Pumpkin Cake Roll
3 eggs                                                                          Frosting
1 cup sugar                                                 1 cup powdered sugar
2/3  c. canned pumpkin                        6 oz. cream cheese, softened
1 t. lemon juice                                        4 T. butter, softened
¾ c. flour                                                     ½ t. vanilla
1 t. baking powder
2 t. cinnamon
1 t. ground ginger
½ t. nutmeg

Beat eggs for 5 minutes on medium speed.  Add sugar slowly.  Stir in pumpkin and
lemon juice.  Mix dry ingredients together and fold into pumpkin mixture.  Pour
mixture into greased 15 x 10 x 1” pan.  Bake at 375 degrees for 15-20 minutes.  Turn
out of the pan onto a kitchen towel sprinkled with powdered sugar.  Roll up and cool in
refrigerator.  When cake has cooled, combine frosting ingredients until smooth.  Unroll
cake and spread frosting to cover.  Roll cake back up with frosting filling inside.  Wrap
cake up in plastic wrap and store in fridge until ready to slice and serve.