This dessert features a slender pumpkin cake, filled with a creamy white filling, and coated with chopped nuts. It’s freezer-friendly and can be served cold. Optionally, you can sprinkle it with confectioners’ sugar for added sweetness.
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
Directions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat the eggs on high speed for 5 minutes. Gradually incorporate the white sugar until the mixture becomes thick and takes on a lemon-colored hue. Then, add the pumpkin and lemon juice.
- In a separate bowl, combine the flour, cinnamon, baking powder, salt, and nutmeg. Gently fold this mixture into the pumpkin mixture.
- Grease a baking pan measuring 15x10x1 inch and line it with waxed paper. Grease and flour the paper. Spread the batter evenly into the pan and sprinkle it with walnuts.
- Bake at 375 degrees F (190 degrees C) for approximately 15 minutes, or until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean linen towel that has been lightly dusted with confectioners’ sugar. Peel off the waxed paper and carefully roll the cake up in the towel, starting from the shorter end. Allow it to cool.
- While the cake is cooling, in another mixing bowl, beat together the cream cheese, 1 cup of confectioners’ sugar, butter, and vanilla until the mixture is fluffy.
- Gently unroll the cooled cake and spread the prepared filling evenly over it, leaving a 1-inch border along the edges. Roll the cake up again.
- Cover the rolled cake and place it in the refrigerator to chill until it’s ready to be served. If desired, dust the top with additional confectioners’ sugar before serving.
CALORIES:228 FAT:12g CARBS:27g PROTEIN:4g