Pumpkin Cake Roll with Cream Cheese filling

This pumpkin cake roll is filled with cream cheese filling and sprinkled with chopped pecans. Always a favorite cake among people who doesn't like regular store bought cake.

Ingredients

·         3 eggs

·         1 cup granulated sugar

·         2/3 cup store bought pumpkin puree

·         1 teaspoon lemon juice

·         3/4 cup flour

·         1 teaspoon baking powder

·         1 1/2 teaspoons cinnamon powder

·         1 teaspoon ground ginger

·         1/2 teaspoon ground nutmeg

·         1/2 teaspoon salt

·         1 cup finely chopped pecans

·         confectioners' sugar

·         .

·         Filling:

·         1 1/2 cups confectioners' sugar

·         8 ounces cream cheese, softened

·         4 tablespoons butter

·         3/4 teaspoon vanilla

·         milk or cream as needed

Steps

1.In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin puree and lemon juice.

2. In a bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured rolling pan.

 3. Top with the chopped pecans. Bake in a preheated 375° oven for 15 minutes, or until cake bounces back when touched lightly with finger.

4. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar.

5. Starting at narrow end, roll towel and cake up together; cool. Unroll.

6. Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff.

7. Spread over the cooled cake and roll up.