Thanksgiving will soon be here and Pumpkin Spice Roll Up Cake is a fine way to enjoy your celebrations
Not that you have to limit it to Thanksgiving! As far as we’re concerned, this cake is yummy anytime, especially when you team with a nice pumpkin spice latte!
Kayla has shared this delicious recipe with us so that you can enjoy this at home. It’s a nice, simple, easy-to-make cake that your family will love. We predict that it’s going to become a new family favorite!
PUMPKIN SPICE ROLL UP CAKE RECIPE
• 1 cup sugar
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt
• 3 large eggs, beaten to blend
• 2/3 cup canned solid pack pumpkin
• 1 8-ounce package cream cheese, room temperature
• 1 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cups whipping cream
• Powdered sugar
Preheat oven to 375°F.
Butter 13x9x5/8-inch jelly roll pan.
Line pan with waxed paper; butter paper.
Mix first 5 ingredients in large bowl.
Mix in eggs and pumpkin.
Pour batter into prepared pan, spreading evenly.
Bake until tester inserted into center of cake comes out clean, about 15 minutes.
Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
Cut around pan sides to loosen cake.
Turn out cake onto sugared towel, waxed-paper side up.
Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
Combine cream cheese, 11/4 cup powdered sugar, and vanilla in medium bowl; beat to blend. Set aside.
Beat whipping cream until stiff peaks form. Gently fold into the cream cheese mixture.
Unroll cake; leave on towel. Peel off paper.
Spread cream cheese filling evenly over cake.
Using towel, roll up cake and place seam side down on platter.
Trim ends of cake.
Dust cake with powdered sugar. (Can be prepared 1 day ahead. Cover and refrigerate.)
Now… enjoy! And bask in your family’s praise and admiration. (Okay, it could be cupboard love, but we take what we can get :0 All praise, hugs and kisses are welcome!)