FOR CAKE- PREHEAT oven to 375 degrees F. Grease 15x10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (I use paper towels) with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13-15 minutes or until top of cake springs back when touched. (As with all recipes, if the cake isn't done the best rule of thumb is to leave it in and check every 5 minutes until done, then make a note of the time for the next time you use the recipe.) Immediately loosen and turn cake onto prepared towel,(I lay the towel over the top of the cake in the pan, hold on to each side and flip onto the counter, you can leave the cake flipped and tap the bottom of the pan to make sure it comes out in one piece.) Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool.
FOR FILLING- BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. CAREFULLY unroll the cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in foil and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
You can make this a few days ahead, wrap in foil and put in the freezer, pull out 30-45 minutes before serving.
Originally Submitted
10/29/2009
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