A great alternative to pumpkin pie! A little elegant and very easy to make. The cream cheese, butter and dark rum frosting is to die for.

  • Course Cakes
  • Cuisine American
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  • Course Cakes
  • Cuisine American
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
10 people 45 minutes
Cook Time Passive Time Total Time
15 minutes 1 hr
Servings Prep Time
10 people 45 minutes
Cook Time Passive Time Total Time
15 minutes 1 hr
Degree of Difficulty
Easy
Ingredients
Cake
  • 3/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 3 large eggs separated
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2/3 cup canned pumpkin unseasoned
  • 1 cup walnuts chopped (optional)
Filling
  • 2 tbspn dark rum
  • 1 pkg. (8 oz.) cream cheese softened
  • 1 cup sifted powdered sugar
  • 6 tbspn butter or margarine softened
  • 1 tsp vanilla extract
  • Powdered sugar (optional for decoration)
Caramel Sauce
  • 1/3 cup sugar
  • 1 tsp water
  • 1/2 cup whipping cream
Servings: people
Units:
Instructions
Cake
  1. Preheat oven to 375° F.
  2. Grease 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour paper.
  3. Beat eggs and sugar in large mixer bowl until thick and forms a ribbon when the mixers are lifted
  4. Combine flour, cinnamon, ginger, allspice and salt in small bowl and slowly add the dry ingredients to the egg mixture and continue to beat until the batter is quite thick
  5. Add pumpkin filling; this should not be pumpkin pie filling, it should be just plain pumpkin
  6. Beat mixture with pumpkin until the pumpkin is completely blended and the batter is smooth
  7. In a larger mixing bowl, beat egg whites until they form peaks
  8. Gently fold the beaten egg whites into the cake batter until evenly combined
  9. Pour batter into prepared cookie sheet and bake for 13 to 15 minutes or until top of cake springs back when touched.
  10. Allow cake to cool for 5-7 minutes or until the cake is cool enough to touch, then starting at one end, roll the cake, parchment paper and all, into a roll and set aside until it's completely cool.
Filling
  1. Bring cream cheese and butter to room temperature
  2. Combine cream cheese, rum, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth and set aside
Assembly
  1. Carefully unroll cake removing paper
  2. Spread filling on unrolled cake to within an inch of the edge
  3. Then roll up the cake again
  4. Wrap in cling wrap until ready to serve

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