Nanci: Okay I’ll admit it. I always looked at the pictures of these every year in the women’s magazines and probably even cut a few recipes out but I was never brave enough to try to make one. Well – hey, it was pretty easy. Even rolling it up and slicing it! The cream cheese filling is oh so yummy and the whole thing freezes great.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
10 |
20 |
30 |
40 |
50 |
60 |
| Cake Ingredients | ||||||
| Flour |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Baking powder |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Baking soda |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Cinnamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Ground cloves |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Large eggs |
3 |
6 |
9 |
12 |
15 |
18 |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Canned pumpkin |
2/3 C. |
1-1/2 C. |
2 C. |
2-2/3 C. |
3-1/2 C. |
4 C. |
| Walnuts, chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Filling Ingredients | ||||||
| Cream cheese, softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Powdered sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Butter, softened |
6 T. |
12 T. |
18 T. |
24 T. |
30 T. |
36 T. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Powdered sugar for dusting |
Assembly Directions:
Preheat oven to 375 degrees. Grease a 15 x 10 inch jelly roll pan. Line the pan with waxed paper. Grease and flour the paper. Sprinkle a kitchen towel with powdered sugar.
For each recipe, combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with chopped walnuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off waxed paper. Roll up cake and towel together starting with narrow end. Cool.
Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Reroll cake.
Freezing Directions:
Wrap in plastic wrap and refrigerate at least one hour before serving. Pumpkin Roll may be frozen at this point. Wrap in plastic wrap and then put into freezer bag. Sprinkle with powdered sugar before serving.
Nutritional Info:
Per Serving: 401 Calories; 23g Fat (50.9% calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 296mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 2 Other Carbohydrates.
Nanci Slagle
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