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Pumpkin Roll with Banana Peanut Butter Filling

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Submitted by: debdavis10961

 

Fresh bananas, banana pudding and peanut butter fill this cake with plenty of flavor. The roll really presents nicely.
 

Ingredients

  • Cake:
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp cloves
  • a pinch of salt
  • 3 eggs
  • 1 cup sugar
  • 1 cup canned pumpkin
  • Filling:
  • 8 oz softened cream cheese
  • 1 cup canned pumpkin
  • 1 stick softened butter
  • 1 tsp vanilla flavoring
  • 1/2 tsp almond flavoring
  • 1 cup powdered sugar
  • 1 package instant banana pudding
  • 1 medium banana
  • 1 cup chopped walnuts
  • Powdered sugar for towel rolling and garnish

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Method

Preheat oven to 350 degrees. Line a greased 10x15 jelly roll pan with waxed paper, greased and lightly floured. Cake: Combine the flour, baking soda, baking powder, cinnamon, cloves and salt in a mixing bowl. In a medium bowl, mix the eggs and sugar to a soft pudding like texture. Add pumpkin and beat until combined. Slowly mix the moist ingredients into the dry ingredients until combined. Bake: 15 minutes or until one finger lightly pressed into the center, springs back. Immediately turn cake onto cotten towel sprinkled with powdered sugar. Remove waxed paper. Starting at the longest side of cake, gently roll up cake and towel together and cool completely. Filling: In a food processor, combine softened cream cheese, butter, vanilla, almond, peanut butter, instant banana pudding, banana, walnuts and the cup of powdered sugar. Blend until smooth. Assembly: Unroll cooled cake carefully. Gently spread filling mixture evenly over entire cake surface. Slowly roll cake removing towel along the way. Wrap tightly in plastic wrap. Cool for three hours.

 

Notes: To serve: Slice roll in 1 inch slices. Sprinkle with powdered sugar.

 

Number of Servings: Ten

 

Submitted by: debdavis10961 ()

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