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Pumpkin Roll Cake Recipe By Trisha Yearwood

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Pumpkin Roll Recipe Pumpkin Roll Recipe Gimme Some Oven Recipe Pumpkin Rolls Recipe from noahmindz.blogspot.com




Are you looking for a delicious pumpkin roll cake recipe? Look no further than this one from the culinary queen that is Trisha Yearwood. This recipe is easy to make and will surely be a crowd pleaser. It’s a great way to get into the fall season, and you’ll love the combination of warm pumpkin, sweet cream cheese, and crunchy walnuts. So, let’s get started!

Ingredients

You’ll need the following ingredients to make Trisha Yearwood’s pumpkin roll cake:

  • 3 large eggs
  • 1 cup of granulated sugar
  • 2/3 cup of canned pumpkin puree
  • 3/4 cup of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 cup of chopped walnuts
  • 1/4 cup of confectioners’ sugar
  • 1/4 cup of softened butter
  • 8 ounces of softened cream cheese

Instructions

Follow these instructions to make Trisha Yearwood’s pumpkin roll cake:

  1. Preheat your oven to 375°F.
  2. Lightly grease a 15x10-inch jelly roll pan.
  3. In a large bowl, beat the eggs until they are light and fluffy.
  4. Add the sugar, pumpkin puree, flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt to the bowl. Beat until all the ingredients are combined.
  5. Stir in the walnuts.
  6. Spread the mixture evenly into the prepared pan.
  7. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 5 minutes.
  9. Sprinkle confectioners’ sugar evenly over a clean kitchen towel.
  10. Carefully invert the cake onto the towel.
  11. Roll the cake up in the towel, starting at the narrow end.
  12. Let the cake cool completely.
  13. In a medium bowl, beat together the butter and cream cheese until they are light and fluffy.
  14. Unroll the cooled cake, and spread the cream cheese mixture over the cake.
  15. Roll the cake back up, and wrap it in plastic wrap.
  16. Chill in the refrigerator for at least 1 hour before serving.

Nutrition

This pumpkin roll cake is a great treat to enjoy during the fall season. One slice will provide you with the following nutrients:

  • Calories: 210
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 230mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 1g
  • Sugars: 16g
  • Protein: 4g

This pumpkin roll cake recipe from Trisha Yearwood is sure to be a hit with the whole family. It’s easy to make and has the perfect balance of flavors. If you’re looking for a delicious fall recipe, this is it. Enjoy!


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