A light pumpkin cake with cream cheese filling. A favorite of our family for Thanksgiving.
Preheat the oven to 375 degrees. Grease a 15x10-inch jelly-rolll pan; line with wax paper. Grease and flour the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat the eggs and sugar in a large bowl until thick. Beat in the pumpkin then stir in the flour mixture. Spread the batter evenly into the prepared pan and 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 the wax paper. Roll up cake and towel together, starting at narrow end. Cool for one hour.
Beat the cream cheese, powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll the cake. Spread the cream cheese mixture over the cake then re-roll, leaving the towel on the counter. Wrap in foil and refrigerate at least one hour before serving. A light dusting of powdered sugar looks nice when serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 8 | ||
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Calories: 492 | ||
Calories from Fat: 267 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 207mg | 64 % | |
Sodium 252.7mg | 9 % | |
Potassium 206.4mg | 5 % | |
Total Carbohydrate 49.4g | 15 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 47.9g | ||
Protein 10g | 14 % | |
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: 492
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