Pumpkin Roll Cake with Pecan-Cream Cheese Filling
Many pumpkin roll cakes have the starring ingredient only in the cake, which is a missed opportunity to enjoy all the flavor, plus you end up with leftover canned puree sitting in your fridge. Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling.
EatingWell Magazine, November 2020
Gallery
Ingredients
Directions
Tips
To make ahead: Wrap cake in plastic wrap and refrigerate for up to 2 days.
Equipment: Parchment paper
Nutrition Facts
Serving Size:
1 piece Per Serving:
236 calories; fat 10g; cholesterol 82mg; sodium 276mg; carbohydrates 32g; dietary fiber 3g; protein 6g; sugars 19g; niacin equivalents 0.5mg; saturated fat 4g; vitamin a iu 5785IU.