LOW-FAT PUMPKIN CAKE ROLL
Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave-and no one has to know just how easy it was! -Heidi Reinhard, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; 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. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon 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 small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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abbrish memon
memonabbrish76@gmail.comThis cake was a bit too sweet for my taste, but overall it was still good.
Suman Shivan shiv Prasad
sumans@hotmail.co.ukI'm so glad I tried this recipe. It's now my go-to pumpkin cake recipe.
Sawar Khan
k-s87@gmail.comThis cake is perfect for fall. It's moist, flavorful, and has just the right amount of sweetness.
Fawad Hussain
f-hussain@hotmail.comI would definitely make this cake again. It was a hit with my family and friends.
Kathy Hancock
h2@gmail.comThis was a great recipe! The cake was moist and fluffy, and the cream cheese filling was delicious.
Laurel Paradise
laurel@gmail.comI'm not a big fan of pumpkin, but this cake was actually really good. The cream cheese filling was the perfect balance to the pumpkin flavor.
Teena Butler
butler_teena65@hotmail.comThis cake is so delicious! I'll definitely be making it again.
Shireen Marthinus
smarthinus37@gmail.comI made this cake for my family and they loved it! It was a big hit.
Josh siago
siago@gmail.comThis pumpkin cake roll is amazing! The cake is moist and flavorful, and the cream cheese filling is rich and creamy. It's the perfect fall dessert.
Zain Bhai
bhai_z96@hotmail.co.ukI love this recipe! It's so easy to make and the cake always turns out perfect. I've made it several times now and it's always a hit.
Missle Npanama
missle-n@yahoo.comThis was my first time making a pumpkin cake roll and it came out beautifully! The instructions were easy to follow and the cake turned out moist and fluffy. The cream cheese filling was delicious and added a nice touch of sweetness.
mudasir majeed
mmudasir@yahoo.comI've made this pumpkin cake roll several times now and it always turns out perfect. It's so easy to make and it's always a crowd-pleaser.
Tyger's Den
t_d6@gmail.comThis pumpkin cake roll was a hit at my Thanksgiving party! It was moist, flavorful, and not too sweet. The cream cheese filling was the perfect complement to the pumpkin cake. I will definitely be making this again.