Nestle® Libby’s® Pumpkin Roll
March 1, 2016
It makes 10 servings.
About 45 minutes prep time and about 13 minutes to bake.
Ingredients:
Cake Part:
- 3 large eggs
- 1 cup of granulated sugar
- 2/3 cup of Libby’s ® 100% Pure Pumpkin
- 1 cup of chopped walnuts (optional)
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 cup of powdered sugar
- 3/4 cup of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
Filling:
- Powdered sugar (optional)
- 1 cup of sifted powdered sugar
- 6 tablespoons of butter
- 1 teaspoon of vanilla extract
- 1 package of 8 0z. cream cheese at room temperature
Instructions for cake:
- Preheat oven to 375ºF
- Grease a jelly-roll pan and line it with wax paper that has been greased and contains flour.
- Sprinkle powdered sugar on a thin cotton kitchen towel.
- Combine the flour, baking soda, cinnamon, cloves, and salt in a bowl.
- Beat the eggs and granulated sugar in a large bowl until becomes thick.
- Beat the pumpkin and stir in flour mixture.
- After, spread it throughout the pan.
- If wanted, sprinkle the nuts.
- Bake it for about 13 to 15 minutes or until the top of the cake springs back when is touched
- After, loosen and turn the cake onto the towel and carefully peel off the wax paper.
- Roll up the cake and the towel together, starting with the narrow end, and put it on a cooling rack.
Instructions for the filling:
- Beat the cream cheese, the powdered sugar, butter, and vanilla extract in a bowl until smooth.
- Carefully unroll the cake.
- Spread the filling mixture all over the cake.
- Reroll the cake back.
- Wrap the cake in plastic wrap and put it in the refrigerator for about an hour.
- If wanted, sprinkle the cake with powdered sugar before eating.
ENJOY!