Thursday, November 21, 2013

Pumpkin "unroll" or Pumpkin cake

I LOVE pumpkin roll... it's always been a holiday favorite. Sometimes though, I just don't feel like rolling it! It's a lot of trouble to roll the cake and let it cool, what if you want some while it's still slightly warm? So I made the 'Libby's famous pumpkin roll, but I was rebellious and didn't roll it! AND it was delicious anyway! I love their cream cheese frosting.. more cream cheesy with less powdered sugar than a lot of cream cheese icing recipes. I dare you to make it  and NOT roll ... YUMMO!

Pumpkin (Unroll) Cake
Cake Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Dash of salt
1 cup walnuts or pecans, chopped

FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan. ( used my favorite brownie pan)
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)  Cool on wire rack.
FOR Frosting:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Spread cream cheese mixture over cooled cake. (it's okay if it's still a little slightly warm) Sprinkle with chopped nuts if desired. 

Cut into squares and serve! YUMMO!

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