CHF-Friendly Pumpkin Cake Roll

Pumpkin Cake Roll

Pumpkin Cake Roll


  • 3 eggs
  • one C sugar
  • 2/3 C pumpkin, cooked or canned
  • 3/4 C biscuit/baking mix
  • 2 t ground cinnamon
  • 1 t pumpkin pie spice
  • 1/2 t ground nutmeg
  • 1 C chopped nuts
  • confectioner's sugar
  • Filling
  • 6 oz cream cheese, softened
  • 1/4 C No Salt Added butter, softened
  • 1 C confectioner's sugar
  • 1 t vanilla extract


  1. In a mixing bowl, beat eggs. Gradually add sugar, mixing well
  2. Stir in pumpkin. Mix well
  3. In another bowl, combine biscuit mix, cinnamon, pumpkin pie spice and nutmeg. Add to egg mixture and mix well
  4. Line a 15 x 10 x 1 pan with waxed paper. Spread batter evenly into pan. Sprinkle with nuts
  5. Bake at 375° for 13-15 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes
  6. Turn cake onto a linen towel dusted with confectioner's sugar. Remove the waxed paper and roll up the cake in towel, starting with a short side. Cool on a wire rack
  7. For filling: In a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth
  8. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up. Place seam side down on a platter. Refrigerate until serving
Recipe Management Powered by Zip Recipes Plugin

Post comment

Recent Posts