Pumpkin Pie Cake & Pumpkin Roll
I love everything about fall, the colors, the smells, the cooler weather and best of all the baking! Here are a few more pumpkin recipes for all the upcoming holidays. I've also posted more pumpkin recipes here:
All about Pumpkin - now onto the recipes:
Pumpkin Pie Cake
1 16 ounce can Pumpkin
4 eggs
1 1/2 C sugar
1 can evaporated milk
2 t cinnamon
1 t ginger
1/2 t nutmeg
1 package yellow cake mix
1 C melted unsalted butter
Chopped nuts (optional)
Preheat oven to 350*. In a bowl, beat pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger & nutmeg. Pour into an ungreased 9 x 13 cake pan. Sprinkle dry cake mixture over the batter. Drizzle the melted butter over cake mix. Sprinkle the chopped nuts on top (I omit this part- this is optional). Bake for 1 hour. Take out of oven, let cool, serve with whipped topping. Delicious and easy!
Pumpkin Roll
Cake
3 eggs
1 C sugar
2/3 C pumpkin
1 t lemon juice
3/4 C flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 C finely chopped walnuts
powdered sugar
Filling
1 C powdered sugar
1 6 ounce package of cream cheese
4 T butter
1/2 t vanilla
Preheat oven to 375*. In a bowl beat eggs on high speed for 5 minutes, gradually beat in sugar. Stir by hand, pumpkin and lemon juice. In another bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture. Spread in a greased and floured 15 x 10 (jelly roll) pan. Top with walnuts. Bake for 15 minutes. Remove and invert onto a kitchen towel (flour sack towels work best), sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Set aside to let cool. After is is cooled, unroll. In a bowl mix powdered sugar, cream cheese, butter and vanilla until smooth. Spread over cake, roll (without towel), place on platter and chill. Cut into slices and serve. Delicious!
All about Pumpkin - now onto the recipes:
Pumpkin Pie Cake
1 16 ounce can Pumpkin
4 eggs
1 1/2 C sugar
1 can evaporated milk
2 t cinnamon
1 t ginger
1/2 t nutmeg
1 package yellow cake mix
1 C melted unsalted butter
Chopped nuts (optional)
Preheat oven to 350*. In a bowl, beat pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger & nutmeg. Pour into an ungreased 9 x 13 cake pan. Sprinkle dry cake mixture over the batter. Drizzle the melted butter over cake mix. Sprinkle the chopped nuts on top (I omit this part- this is optional). Bake for 1 hour. Take out of oven, let cool, serve with whipped topping. Delicious and easy!
Pumpkin Roll
Cake
3 eggs
1 C sugar
2/3 C pumpkin
1 t lemon juice
3/4 C flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 C finely chopped walnuts
powdered sugar
Filling
1 C powdered sugar
1 6 ounce package of cream cheese
4 T butter
1/2 t vanilla
Preheat oven to 375*. In a bowl beat eggs on high speed for 5 minutes, gradually beat in sugar. Stir by hand, pumpkin and lemon juice. In another bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture. Spread in a greased and floured 15 x 10 (jelly roll) pan. Top with walnuts. Bake for 15 minutes. Remove and invert onto a kitchen towel (flour sack towels work best), sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Set aside to let cool. After is is cooled, unroll. In a bowl mix powdered sugar, cream cheese, butter and vanilla until smooth. Spread over cake, roll (without towel), place on platter and chill. Cut into slices and serve. Delicious!
Posted by Leah - Peacock Pottery at 11/21/2011 12:20 PM 
Categories: Desserts
Tags: Polish Pottery polish pottery recipe Pumpkin Desserts pumpkin recipes pumpkin pie cake Peacock Pottery Peacock Pottery Recipes pumpkin roll
Categories: Desserts
Tags: Polish Pottery polish pottery recipe Pumpkin Desserts pumpkin recipes pumpkin pie cake Peacock Pottery Peacock Pottery Recipes pumpkin roll
Thank you - looks divine! I have always wanted a pumpkin role recipe
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Thank you, it is a really old recipe, but worth the time to make it - so good!
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