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Categories:
Cake eggs sugar pumpkin all-purpose baking powder ginger cinnamon nutmeg powdered sugar filling butter weight Cream Cheese powdered sugar vanilla cinnamon pecans
Viewed: 61 - Published at: a year agoIngredients
- FOR THE CAKE:
- 2 Eggs
- 5 ounces, weight Chobani Greek Yogurt, Plain
- 1 cup Sugar
- 2/3 cups Pumpkin
- 3/4 cups All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 1 teaspoon Ginger
- 2 teaspoons Cinnamon
- 1/2 teaspoons Nutmeg
- 1 cup Powdered Sugar
- FOR THE FILLING:
- 2 teaspoons Butter
- 8 ounces, weight Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1/2 teaspoons Cinnamon
- 1 cup Pecans, Chopped, Divided
Method
- 1. Preheat oven to 375°F. Line cookie sheet with foil or parchment paper. (I always use foil for this.)
- 2. In a mixing bowl, mix the ingredients (except powdered sugar) for the cake one at a time, mixing after each addition.
- 3. Pour into prepared cookie sheet, spread out and bake for 15 minutes.
- 4. Take a dish towel that is the size of the cake. Cover with powdered sugar.
- 5. When cake is done and cooled for about 2 minutes, transfer onto dish towel. Starting at one end, roll the cake.
- 6. Place in refrigerator to cool for 1 hour.
- 7. Prepare filling by mixing butter, cream cheese, sugar, vanilla and cinnamon.
- 8. Fold in 1/2 cup of pecans.
- 9. Take roll out of refrigerator, unroll. Spread icing onto cake. Roll the cake back up and refrigerator till ready to serve.
- 10. When ready to serve, sprinkle remaining 1/2 cup of pecans on top and dust with fresh powdered sugar.
- 11. Cut and enjoy! (You get about 12 pieces out of this!)
- Recipe adapted from Diane Drago.
