Easy Pumpkin Cake Recipe
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Easy Pumpkin Cake Recipe

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Easy Pumpkin Cake Recipe

Tasty and Easy Pumpkin Roll Cake

Easy Pumpkin Cake Recipe. Do you enjoy cake rolls? I sure do and often asked, “how do they do that?” Here is a great recipe for a Pumpkin Roll Cake with cream cheese and caramel flavored icing. It’s a crowd pleaser. Most people enjoy them so much because they do not have the time, patience to make one for themselves. They take time. They take patience… And it takes a little skill. It probably doesn’t take much more time than what it would take you to make a full course meal or any type of pastry.

The directions below can help you simply and easily make your own Pumpkin Cake Roll.

Pumpkin Roll Cake

¾ C flour 2 tsp pumpkin spice
1 tsp baking powder 4 eggs (separated)
1 C granulated sugar, divided 2/3 C canned pumpkin (not pumpkin pie filling)
1 Tbspn Lemon Juice ½ C ground Pecans

Read also: Pumpkin Pie Recipe from Scratch

Icing & Filling

1 Pkg (8 oz) cream cheese – softened
4 squares (1 oz each) white chocolate, melted
1/3 C Carmel Ice Cream Topping
6 C Thawed Frozen Whipped Topping
Pecan halves

Directions:

For the cake, preheat oven to 375 degrees; Line base of an 11 x 17-inch jelly roll pan with parchment paper, set aside.

In the medium bowl, sift together the flour, pumpkin pie spice, and the baking powder then set aside.

In a large bowl, beat egg yolks until frothy with an electric mixer. Add ½ C sugar, continue beating for 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.

In a separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice and continue beating for 2 minutes. Gradually add remaining ½ C sugar. Continue beating until soft peaks form.

Sprinkle ground pecans over egg whites; gently fold in. Fold yolk mixture into egg white mixture. Spread evenly into previously prepared pan.

Bake for 20-25 minutes. Remove the cake from the oven. Very gently loosen the edges of cake from pan. Carefully turn cake onto a cooling rack lined with a clean kitchen towel. Cool the cake for 3-5 minutes.

Carefully remove parchment paper. Read: Healthy Pumpkin Bars

Starting at the short edge, roll up cake with Kitchen towel. Transfer rolled cake to cooling rack; cool completely.

For the icing: In a large bowl, beat cream cheese, melted chocolate and caramel topping with an electric mixer. Gently stir in whipped topping. To fill a cake, gently unroll cake. Spread about 1/3 of the icing evenly over the surface. Gently re-roll cake (without towel). Trim off ends of the roll using a serrated knife. Transfer to a serving platter. Using a spatula, ice the pumpkin roll, alternate rows of pecan halves and icing shells. Cover and refrigerate 2-3 hours or until ready to serve.

Pumpkin Roll Cake doesn’t have to be used in the fall but is favored year round. However, if you prefer to not make pumpkin because you prefer a different flavor, you can make a chocolate or strawberry cake roll instead.

These pumpkin cake rolls or other flavored cake rolls can be frozen for up to one month or possibly a little longer. Wrap it tightly with plastic wrap, twice. Then place in a freezer bag. Make these for the holidays in advance when you have time. Remove from the freezer the morning of the day you wish to serve them. You can then slice them down, and serve at the next party or family dinner you attend.

Article Source: http://EzineArticles.com/9460816

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