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Ingredients:

Cake Filling
- ¼ Cup. Powdered Sugar - 1 Pkg.(8 oz.) of Cream Cheese
- 1 Cup Powdered Sugar
- ¾ Cup Flour - 6 Tbsp. Butter Softened
- ½ Tsp. Baking Powder - 1 Tsp. Vanilla Extract
- ½ Tsp. Baking Soda
- ½ Tsp. Cinnamon
- ½ Tsp. Cloves
- Salt
- 3 Eggs
- 1 Cup sugar
- 2/3 Cup Pure Pumpkin

Utensils Needed :
Cake Filing
- 15x10 inch jelly-roll pan - 1 Large Mixing Bowl
- Wax paper - 2 Medium Mixing Bowls
- Towel - Measuring Cups
- Wire Rack - Spatula
- Egg Beater

Directions
Cake

1. Preheat oven to 375° F and make sure rack is in center position.

2. Grease 15x10 inch jelly roll pan with butter or cooking spray.

3. Line greased pan with wax paper to the edges where the pumpkin roll
will come into contact with the pan.

4. Grease and flour wax paper with butter or cooking spray.

5. Sprinkle a thin clean towel with powdered sugar.


6. Combine flour baking, powder baking, soda cinnamon, cloves and salt
in bowl to make the flour mixture. Mix until smooth with no lumps of
batter.

7. In separate bowl combine eggs and sugar and beat until thick.

8. Add pure pumpkin to sugar and egg mixture and beat till well mixed.

9. Combine the flour mixture with the pumpkin, egg and sugar mixture.
Note: Mix until smooth with no lumps of batter.

10. Combine the flour mixture with the pumpkin, egg and sugar mixture.
Mix until smooth with no lumps of batter.

11. Spread evenly into prepared jelly-roll pan.

12. Bake for 13 to 15 minutes in preheated oven.

13. After removing from oven immediately remove from pan and place on
towel and peel off wax paper.

14. Roll up cake and towel together and cool on rack.


Filling

1. Beat cream cheese, one cup powdered sugar, butter and vanilla in
small mixing bowl until smooth.

2. Unroll cake from towel and spread cream cheese mixture over cake.

3. Re-roll cake and wrap in plastic, refrigerate for at least one hour to let
cool.

4. Remove from fridge and enjoy.