Pumpkin Cake Roll with Cream Cheese - High Altitude Friendly -

high altitude pumpkin cake roll with cream cheese frosting

Pumpkin Cake Roll with Cream Cheese - High Altitude Friendly

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Irresistible pumpkin cake roll—the soft, spiced sponge, the rich and tangy cream cheese filling, and that final dusting of powdered sugar. It works perfectly at high altitude or sea level—no tweaks needed.

Prep Time15

Cook Time15

Total Time1 30

Course: Desserts

Cuisine: American

Keyword: cake roll, cream cheese, pumpkin

Yield: slices

Calories: 269kcal

Author: Rebekah S.

Equipment

mixing bowls
Jelly Roll Pan 10x15"
Parchment paper
Spatula
Clean Kitchen Towel
Plastic wrap

Ingredients

Pumpkin Cake Roll

¾ cup All Purpose Flour
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon ground
¼ tsp Nutmeg ground
¼ tsp Clove ground
¼ tsp Salt
3 Large Eggs room temperature
1 cup White Sugar
⅔ cup Pumpkin Puree NOT pumpkin pie filling

Cream Cheese Filling

8 ounce Cream Cheese room temp
1 cup Powdered Sugar extra for sprinkling on towel & on top
6 tbsp Butter softened
1 tsp Vanilla Extract

Instructions

PREHEAT & PREPARE PAN - preheat to 375° F. Prepare the pan by greasing the pan then place parchment paper into the pan. Grease the parchment paper also.
MIX CKE BATTER & ADD TO PAN - combine all the cake ingredients until the batter is smooth. Pour the cake batter into the pan and spread evenly.
BAKE - bake for 13-15 minutes or until the center springs back when lightly touched
PREPARE A TOWEL - while the cake is baking, lay out a clean towel and lightly dust the towel with powdered sugar. Make the area of powdered sugar larger than the cake size.
REMOVE THE CAKE FROM PAN - carefully invert the cake & pan onto the prepared towel, lift the pan off, and slowly peel the parchment paper off.
ROLL UP CAKE - WHILE THE CAKE IS HOT slowly roll the cake up in the sugared towel. Let the cake sit ROLLED UP until completely cooled. This will help prevent the cake from cracking later.
MIX FILLING - Mix all the cream cheese filling together until smooth.
FILL CAKE ROLL - unroll the cake once COMPLETELY COOLED. Spread the filling evenly, leaving about 1/4 inch on the ends. Reroll the cake and wrap tightly in plastic wrap.
REFRIGERATE - refrigerate at least 1 hour or up to overnight.
SPRINKLE & SERVE - unwrap the cake roll from the plastic wrap and lightly dust the top with powdered sugar. Slice and serve.

Notes

MAPLE CREAM CHEESE FILLING - swap out the 1 tsp of vanilla extract for 1 tsp of maple extract

Nutrition