Guest Post: Pumpkin Cake Roll

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I have a great recipe for you from Sheryl at Lady Behind the Curtain!  I love how you can make this Pumpkin Cake Roll ahead of time and freeze it!  I’m going to make it next weekend so I can get one of my desserts out of the way for Thanksgiving!
 

 
Probably the most popular dessert next to the pumpkin pie.  In less then an hour you can have this dessert ready for the freezer.  YES! This dessert can and should be frozen!  That’s good news.  This cake can be frozen for up to 3 months.  Use a 29 ounce can of pumpkin and make four of these cakes at a time.  That way you have a quick dessert for unexpected guests.
 


 

 

Bake at 375 degrees for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners’ sugar.  Gently peel off waxed paper.

 

 

Roll up cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.

 

 
Directions (filling)

In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.  Unroll cake; spread filling evenly to within 1/2-inch of edges.

 

 

Roll up again.

 

 

Cover and freeze until firm.  NOTE: Maybe frozen for up to 3 months.  Remove from the freezer 15 minutes before cutting into 1-inch slices.  Dust with confectioners’ sugar if desired.  Yield: 10 servings.  This recipe is from the Taste of Home website.

 

 

Thanks for sharing this recipe with us, Sheryl!

 

Visit Sheryl at Lady Behind the Curtain and follow her on Facebook and Pinterest!

 



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