Pumpkin Spice Roll Cake

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Prep: 15Min.

Cook: 13Min.

Yield: 10 Servings

Calories: /serv

Cake

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 tsp pumpkin pie spice

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree

2 tsp vanilla extract

¼ cup powdered sugar

Frosting

2 sticks (1 cup) butter, softened

4 oz cream cheese

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk

4 cups of powdered sugar (more if needed)

NUTRITION INFORMATION

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Preheat oven to 375F Spray a 12×18 baking sheet with cooking spray.

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Line it with parchment paper. Press down so that the paper sticks to the pan.

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Combine eggs, vanilla, and granulated sugar in a stand mixer bowl then beat until incorporated. Add pumpkin and mix again. Add dry ingredients and fold in.

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Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 375 degree oven for 10-13 minutes.

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Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle the 1/4 cup powdered sugar on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.

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Unroll the cake and spread frosting (instructions below) over the whole surface. Re-roll up the cake and place into the refrigerator for about 10-15 minutes to slightly firm up the frosting. Sprinkle with additional powdered sugar if desired.

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FROSTING:

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Add butter, cream cheese, and condensed milk to a stand mixer beat until incorporated. Add powdered sugar one cup at a time, mixing in between each cup. If the frosting is not stiff enough, add more powdered sugar.

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Recipe By our friend Monique from Peaches to Peaches

NUTRITION INFORMATION

Pumpkin Spice Roll Cake

Pumpkin Spice Roll Cake

Ingredients

Instructions

Pumpkin Spice Roll Cake

Pumpkin Spice Roll Cake

Ingredients

Instructions

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