Pumpkin Cake Roll

Name: Pumpkin Cake Roll
Ingredients: 3/4 c. granulated sugar; 3 eggs, beaten; 1 c. canned pumpkin; 1 c. flour; 1 tsp. pumpkin pie spice; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; powdered sugar; 1 (8 oz.) container La Creme whipped topping with real cream, thawed; 1/2 c. chopped crystallized ginger; 1/2 c. chopped pecans

12 ingredients

7 steps

Ingredients

3/4 c. granulated sugar
3 eggs, beaten
1 c. canned pumpkin
1 c. flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
powdered sugar
1 (8 oz.) container La Creme whipped topping with real cream, thawed
1/2 c. chopped crystallized ginger
1/2 c. chopped pecans

Directions

1

Gradually add granulated sugar to eggs mixing until well blended.
2

Stir in pumpkin.
3

Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1-inch jelly roll pan.
4

Bake at 350° for 14 minutes or until cake begins to pull away from sides of pan.
5

Loosen sides immediately; invert onto towel sprinkled with powdered sugar.
6

Carefully remove wax paper.
7

Roll up cake and towel starting at narrow end; cool on rack.