Pumpkin. Pumpkin. Pumpkin.
I love everything about this season.
Clothes. Food. Holidays…
So how does a moist pumpkin cake filled with cream cheese filling sound?
3/4 C flour
1 C sugar
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ginger
1/4 Tsp nutmeg
1/4 Tsp allspice
1 C pumpkin puree
1 Tsp lime juice
2 Tbsp powdered sugar
1 package softened cream cheese
1/4 C softened butter
1 Tsp vanilla extract
1 C powdered sugar
Preheat oven to 350 degrees.
Grease a piece of parchment paper and place it on a jelly roll pan.
mix together flour, sugar, and baking soda
add the pumpkin puree, eggs, and lemon juice.
pour in the jelly roll pan evenly and bake for 16-18 min
Lay a floured towel on the table turn the cake onto it
Carefully roll it up and place it in the fridge for 10 min
While it cools make the cream cheese filling
mix the cream cheese, butter, vanilla, and sugar
Take out your cake, unroll, and spread out the filling
get all the corners then roll the cake back up
wrap it in plastic wrap or in my case wax paper and tape
put it in the fridge to cool for 30-45 min and wait…
While I waited I took pictures of my puppy looking out the window
He was watching my dad gather roses for his mother in law
When the cake is cooled cut a piece and invite other people
or else you will eat it all by yourself.