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Make this creamy filled cake roll in October; freeze it and have your dessert all ready to serve for Thanksgiving or for holiday entertaining in December.
Recipe by Pillsbury
This recipe has not been rated
Prep Time
0min
Total Time
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Heat oven to 375°F. Lightly sprinkle clean towel with powdered sugar. Generously grease bottom only of 15x10x1-inch baking pan; line with waxed paper and grease again.
Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder, 2 teaspoons cinnamon, salt, ginger, nutmeg and cloves; set aside.
In large bowl, beat eggs at high speed for 5 minutes or until thick and lemon colored. Gradually beat in sugar. Stir in pumpkin. Fold flour mixture into pumpkin mixture. Spread batter evenly in greased and waxed paper-lined pan.
Bake at 375°F. for 12 to 20 minutes or until top springs back when touched lightly in center. DO NOT OVERBAKE. Immediately invert cake onto sugared towel; carefully remove waxed paper. Starting with shorter end, roll up hot cake in towel. Cool 30 minutes.
In small bowl, combine all filling ingredients. To assemble cake roll, carefully unroll cake; remove towel. Spread evenly with filling. Loosely reroll cake. (Cake may crack slightly). Cover; freeze until firm. Let stand 10 minutes before slicing and serving. Store in refrigerator.
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