pat's Recipe

Angies Pumpkin Roll

Category: Cakes

1 cup sugar
3/4 cup packaged biscuit mix
1 tsp pumpkin-pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup canned pumpkin
3 eggs
1 cup finely chopped nuts
sifted powdered sugar for dusting on towel
CREAM CHEESE FILLING
1 pkg (8-oz) cream cheese, softened
6 Tbsp butter, softened
1 tsp vanilla
1 cup powdered sugar

In a large mixing bowl, stir together the sugar, biscuit mix and spices.
In a medium mixing bowl, stir together the pumpkin and eggs. Add pumpkin mixture to sugar mixture and stir till combined.
Grease a 15x10x1-inch baking pan and line with waxed paper. Grease the waxed paper. Spread batter evenly into the pan. Sprinkle with the nuts.
Bake in a 375 oven for 13-15 minutes or till toothpick inserted near center comes out clean. Immediately loosen edges of cake from pan and turn cake out onto a towel dusted with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Let cake cool in a rack.
Prepare the cream cheese filling. Mix the first 3 ingredients till light and fluffy. Gradually add the 1 cup powdered sugar, beating well. Unroll the cake and remove the towel. Spread cake with filling to within 1-inch of the cake edges.
Roll up cake from the short side. Cover and store in the refrigerator.

makes 1 cake