1 C. sugar
2/3 C. pumpkin puree (canned or homemade)
3/4 C. flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. salt
8 oz. cream cheese, softened
4 Tbsp. butter or margarine
1 lb. powdered sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour a 1/2 sheet cake pan or jelly roll pan.
Cream eggs and sugar in bowl. Add pumpkin.
In separate bowl combine dry ingredients. Slowly add dry ingredients to pumpkin mixture.
Spread batter in prepared pan.
Bake for 15-20 minutes, until toothpick comes out clean.
Prepare a tea towel or piece of smooth fabric by covering it liberally with powdered sugar.
When cake is baked, Carefully flip the cake out onto the towel. I find the best way to do this is to be sure the cake is loosed from the edges of the pan, set it almost upright on a long edge and very quickly flip the pan onto the towel. Lift one edge of the pan to be sure cake has released from pan. Use a spatula to ease the cake out, if it is stuck.
|My cake stuck a little, but it's ok!|
When cake is cool, unroll cake and spread with filling.
~I like to freeze the individual slices on a cookie sheet and then keep in an airtight container for last minute company. Remove from the freezer and it is thawed and ready to eat by the time the coffee is brewed!
~I usually make 3 or 4 of these and keep them in the freezer. They make great hostess gifts! And we have even been known to indulge occasionally for breakfast.