Today I am bringing you Michael’s favorite Thanksgiving Recipe, Pumpkin Cake Roll. Michael used to have this recipe when growing up in Grand Detour, Illinois. I hope you’ll try this delicious recipe for your Thanksgiving celebration.
Pumpkin Cake Roll
Beat 3 eggs on high speed for 5 minutes.
Gradually beat in 1 C. Granulated sugar.
Stir in 2/3 C Pumpkin and 1t lemon juice.
Stir together 3/4C flour, 1 t baking powder, 2 t cinnamon, 1/2 t ginger, 1/2t nutmeg and 1/2t salt.
Fold into pumpkin.
Line jelly roll pan with waxed paper that has been greased and floured either 15x10x1 or 11x18x1 pour in batter top with 1 C chopped nuts. I use pecans.
Bake at 375 for 15 minutes. Have rack in the middle of the oven.
Turn out on a towel that is sprinkled with powered sugar.
Starting at narrow end, roll towel and cake together. Let cool.
When cool, unroll and carefully remove towel. Spread with filling and re-roll. Chill in refrigerator at least one hour.
1 C Powdered sugar
8 oz cream cheese
4 T butter
Beat until smooth, spread filling on cake, roll and chill.
Optional: To frost cake, make a double batch and top with more chopped nuts.
You can also make it several days ahead and freeze it. Let thaw 5 minutes before cutting.