Original recipe from Food Network: http://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe.html
Use real cream cheese.
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (80g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 76 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 86.3mg||27 %|
|Sodium 4421.1mg||152 %|
|Potassium 71.8mg||2 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 21.7g|
|Protein 3.6g||5 %|
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Calories per serving: 178
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