WALNUT PUMPKIN CAKE ROLL
This is one of my family's favorite dessert recipes, especially for holiday gatherings. -Mary Gecha, Center Rutland, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 312 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
NUTTY PUMPKIN CAKE ROLL
My youngest daughter shared this recipe with me; it's a hit anywhere we take it. If the cake cracks the first time you make it, just remember-it's supposed to look like a log! -June Mullins, Livonia, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert 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. , For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving.
Nutrition Facts : Calories 335 calories, Fat 18g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 205mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS
These rolls are light and flavorful. A special morning treat I love to make in the fall.
Provided by Gran28540
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
- Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
- Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
- Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
- Grease or spray an oblong baking sheet with cooking spray.
- Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
- Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 66.8 g, Cholesterol 72.2 mg, Fat 23.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 13.1 g, Sodium 192.2 mg, Sugar 56 g
NUTTY PUMPKIN SQUARE CAKE
Enjoy spicy pumpkin squares any time of year with this easy busy-day cake. It's made with canned pumpkin and a creamy topping sprinkled with nuts.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease and flour 2 (9-inch) square pans. Beat cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until blended; pour into prepared pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Mix COOL WHIP and cinnamon until blended. Cut each cake layer horizontally in half with serrated knife. Stack layers on plate, filling each layer with 1/4 each of the COOL WHIP mixture and nuts. Frost top of cake with remaining COOL WHIP mixture; sprinkle with remaining nuts.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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