Pumpkin Roll Cake
Pumpkin Roll Cake is a moist tasty cake made with Butternut Squash in this case combined with Philly Cream Cheese that can be served for breakfast, desert or when entertaining with tea or coffee.
Ingredients
Ingredients
- 6 tblsps melted butter
- 1 1/2 cups sugar
- 2 eggs
- 15 oz pumpkin
- 1/4 cup water
- 2 cups flour
- 2 tsps cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Filing
- 8 oz softened cream cheese
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1 egg
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan
- Beat butter & 1 1/2 cups sugar until smooth
- Beat in 2 eggs, pumpkin, 1 tsp of vanilla & water until well blended
- Add flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder & salt
- Combine until well blended
- Spread about 2/3 of batter evenly into prepared pan
- In another bowl, beat cream cheese, 1 egg, 1/4 cup sugar & 1/2 tsp vanilla until smooth
- Spread cream cheese mixture evenly over the pumpkin batter
- Dollop the remaining batter over the cream cheese batter & spread out as evenly as possible
- Use a table knife to swirl together the cream cheese & top layer of the pumpkin batter
- Bake for 30 minutes or until the center of the pumpkin batter springs back when touched
- Cool completely in pan then cut into bars
