Nutty Pumpkin Cake Roll

Name: Nutty Pumpkin Cake Roll
Ingredients: 3 large eggs; 1 cup sugar; 2/3 cup canned pumpkin; 3/4 cup biscuit/baking mix; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground nutmeg; 1 cup chopped nuts; Confectioners' sugar; 6 ounces cream cheese, softened; 1/4 cup butter, softened; 1 cup confectioners' sugar; 1 teaspoon vanilla extract

13 ingredients

3 steps

Ingredients

3 large eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit/baking mix
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup chopped nuts
Confectioners' sugar
6 ounces cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

1

Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2

Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3

For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving.