Preheat oven to 375 degrees. Grease a 15 x 10 inch jelly roll pan (cookie sheet with sides). Line with waxed paper, grease and flour. Combine first six ingredients.
Beat eggs and sugar until thick. Add canned pumpkin. Beat and then add flour mixture. Pour evenly into prepared pan. Sprinkle walnuts, over dough, if desired. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately flip cake over onto prepared towel and peel off the waxed paper. Roll up the cake, leaving the towel in between. Cool cake roll at room temperature for 3 hours or cool in refrigerator.
When ready to add the filling, unroll the cake, leaving the towel underneath. Spread with 1/2 tub of Cool Whip and sprinkle with any fruit of your liking. Some suggestions would be 1 can of drained peaches or mandarin oranges or fresh chopped sugared strawberries or any frozen berries. After spreading the fruit over the area, roll up the cake using the towel to lift the cake, while rolling. Roll the cake carefully onto a platter. Spread the other half of the Cool Whip over the entire cake roll. Decorate with chopped nuts or leftover fruit or chocolate shavings. Clean platter with wet paper towel and refrigerate for at least 2 hours before serving.
You may double this recipe and freeze one cake roll to utilize most of the canned pumpkin. Freeze one or both cakes by unrolling the cake, sprinkling a little sugar on top and placing a clean sheet of waxed paper on top of each cake. Re-roll, removing the towel as you go since you now have paper in between the layers. On the day you need a dessert, defrost and fill with your favorite fruit, pudding or cream cheese filling.
Originally Submitted
3/27/2012
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