Recipe: Pumpkin Cake Roll

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for a tasty fall dessert!

Ingredients (cake):
3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. ginger
1 c. pecans

To prepare cake:
Beat eggs on high until thick. Gradually add sugar. Stir in pumpkin and lemon juice. Stir in flour, baking powder and spices. Sprinkle nuts on top. Grease and flour a 10 x 15 pan. Spread mixture onto pan, and sprinkle nuts on top. Bake at 375 degrees for 15 minutes.

Before removing cake from the oven, spread a cotton towel on your kitchen counter. Sprinkle a generous amount of powdered sugar on the towel. When the cake is done, remove it from the oven and turn it onto the towel. Roll the cake — towel and all — like a jelly roll. Let sit for 30 to 45 minutes or until cool.

Ingredients (filling):
1 c. powdered sugar
4 T. soft butter
6 oz. soft cream cheese
1/2 tsp. vanilla

To prepare:
Mix all ingredients together until smooth. Carefully unroll the cake and spread the filling on top. Roll back up and chill — then slice and serve!