Pumpkin Swirl

Name: Pumpkin Swirl
Ingredients: 3 large eggs; 2/3 c. canned pumpkin; 2 tsp. ground cinnamon; 1 c. chopped pecans; 1 (8 oz.) cream cheese, softened; 1 c. sifted powdered sugar; 1 c. sugar; 3/4 c. biscuit mix (Bisquick); 1 tsp. pumpkin pie spice; 1/2 c. powdered sugar; 1/3 c. butter or margarine, softened; 1 tsp. vanilla extract

12 ingredients

1 steps

Ingredients

3 large eggs
2/3 c. canned pumpkin
2 tsp. ground cinnamon
1 c. chopped pecans
1 (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
1 c. sugar
3/4 c. biscuit mix (Bisquick)
1 tsp. pumpkin pie spice
1/2 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla extract

Directions

1

Grease bottom and sides of a 15 x 10 x 1-inch jellyroll pan or bread pan. Line with greased wax paper. Set aside. Beat eggs at high speed with an electric mixer until thick and pale. Gradually add sugar, beating until soft peaks form and sugar dissolves, 2 to 4 minutes. Fold in pumpkin. Combine biscuit mix and spices; fold into pumpkin mixture and spread evenly into prepared pan. Sprinkle with chopped pecans. Bake at 375° for 13 to 15 minutes. Sift the powdered sugar onto a 15 x 10 dishtowel. When the cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together and cool completely on a wire rack, seam side down. Beat cream cheese and butter at medium speed with mixer until creamy. Add powdered sugar and vanilla, beating well. Unroll cake; spread with cream cheese mixture and re-roll without towel. Place on a serving plate, seam side down. Ice the top with cream cheese mixture and sprinkle with pecans.