Try this Libby's ® Pumpkin Roll with Cream Cheese Filling recipe, or contribute your own.
Suggest a better descriptionPREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1193g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4215 | ||
Calories from Fat: 3399 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 377.7g | 504 % | |
Saturated Fat 179.5g | 898 % | |
Monounsaturated Fat 100.4g | ||
Polyunsanturated Fat 59.1g | ||
Cholesterol 2036.9mg | 627 % | |
Sodium 3668.2mg | 126 % | |
Potassium 1854.9mg | 49 % | |
Total Carbohydrate 132.3g | 39 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 120.4g | ||
Protein 97.2g | 139 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4215
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