Country Pumpkin Cake Roll

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 3/4 cup biscuits or 3/4 cup baking mix
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup chopped nuts
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. grease the paper; 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. stir in pumpkin. combine dry ingredients; fold into pumpkin mixture. spread batter evenly in prepared pan. sprinkle with walnuts.
• 2 bake at 350° for 13-15 minutes or until cake springs back when lightly touched. cool for 5 minutes. invert onto a kitchen towel dusted with 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.
• 3 for filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. unroll cake. spread filling over cake to within 1 inches of edges. gently roll up; place seam side down on a platter. refrigerate until serving. yield: 10 servings.