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Pumpkin Roll Cake with Maple Cream Cheese Frosting

November 29, 2011

This cake is a holiday treat you cannot resist.  It is actually the second one I made on Thanksgiving as my dog ate the first one before I even made the frosting.  Yes, she loved it, not a crumb left, just the licked clean towel it had been wrapped in to cool lying on the kitchen floor.  I looked at the counter where the cake had been placed on a metal rack and it wasn’t there but I still could not believe my eyes for moments, standing there speechless in a dumb stupor.  And Roxy, the culprit was walking in slow motion towards me one step at a time per minute (slow motion, real time is a sure sign something she did is not right).  Although that was the only dessert I had planned on that day I did not panic and remembered I had some homemade Pumpkin Ice Cream in my freezer that I had made the day before for “my” midnight snack.  A friend had brought some cranberry biscotti so those delicious cookies and ice cream became our perfect dessert.

Pumpkin Roll Cake with Maple Cream Cheese Frosting

Ingredients

  • 1/4 C. Powdered Sugar (for sprinkling on towel)
  • 3/4 C. All-Purpose Flour
  • 1/2 t. Baking Powder
  • 1/2 t. Baking Soda
  • 1/2 t. Ground Cinnamon *
  • 1/2 t. Ground Cloves *
  • 1/4 t. Salt
  • 3 Lg. Eggs
  • 1 C. Granulated Sugar
  • 2/3 C. Pure Pumpkin
  • Add. Powdered Sugar (for sprinkling on top of cake)
  • 1 /2-1 C. Chopped Walnuts (optional garnish)

* Add more for your personal preference

Preparation

  1. Preheat oven to 375 degrees
  2. Grease a 15 x 10 Jelly-Roll cake pan; grease bottom thoroughly; line with parchment paper and grease parchment paper as well; sprinkle with a little Confectioners’ Sugar
  3. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl; set aside
  4. Beat eggs and granulated sugar in a large bowl until thick; add the pumpkin and beat well
  5. Stir in the flour mixture; pour into prepared pan
  6. Bake for 13-15 minutes (until top of cake springs back when touched
  7. Sprinkle a thin, cotton kitchen towel with Confectioners’ Sugar
  8. When cake is ready remove from oven; loosen the cake from the parchment paper and invert on the prepared towel; carefully peel off the paper and roll up the cake with the towel from the narrow end; cool on a wire rack until completely cool
  9. When cake is cool unfold carefully and frost the inside; reroll the cake and transfer to serving plate; cover and refrigerate 1 hour
  10. When ready to serve remove cake from the refrigerator and sprinkle with Confectioners’ Sugar and sprinkle with the walnuts

(Serves 8-10)

Recipe from Libby’s

Maple Cream Cheese Frosting *

Ingredients *

  • 2 Packages 8 oz. Cream Cheese (at room temperature)
  • 8 oz. Unsalted Butter (softened)
  • 1/4 C. Pure Maple Syrup
  • 2 C. Confectioners’ Sugar

*  Half of this recipe will be sufficient for a “Roll Cake” (inside only)

Preparation

  1. Beat the cream cheese and butter until thoroughly combined
  2. Add the Maple Syrup and sugar and continue to beat until smooth; set aside or refrigerate until ready to frost cake

Recipe Yield/Frosting for a 2 Layer Cake (cut this recipe in half for a “Roll Cake”)

Recipe from www.leitesculinaria.com

Roxy “the culprit”

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4 Comments leave one →
  1. November 30, 2011 05:42

    This looks so fantastic! Naughty dog! I’ll be making a jam version of this soon, I can’t wait 😀 And I don’t have a dog 🙂

    • November 30, 2011 21:59

      Thank you so much. That was just dumb of me to leave that cake so close to edge/live and learn-Had no idea Roxy “loved” cake! I love rolled cakes, so easy and so many things to do with them. I make many jam versions and love a lemon filling too.

  2. November 29, 2011 20:07

    Roxy!!!!! Well, this looks worth making two of and on the bright side she didn’t get to the turkey. (I hope.)

    • November 29, 2011 20:46

      I couldn’t believe it/I stared for so long looking at the counter where the cake “was”/my mind did not work! But she HAD turkey and gravy with her dinner already; just was Not ready to wait for dessert. Good news/it is a very simple cake to make. Thanks for commenting and visiting.

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