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 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 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. Roll up cake and towel together; place, seam side down, on a wire rack to cool completely. For larger slices, start rolling at a narrow end; for smaller slices, start rolling at a wide end.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until smooth. Stir in vanilla and lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel. Wrap in foil or wax paper, seam side down, and chill at least 3 hours.
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|Serving Size: 1 (91g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 100 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 99.6mg||31 %|
|Sodium 4455.8mg||154 %|
|Potassium 73.4mg||2 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 23.6g|
|Protein 4g||6 %|
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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: 210
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