Recipe
Dessert
Pumpkin Swirl
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 3 eggs | ||
| 1 c. sugar | ||
| ⅔ c. canned pumpkin | ||
| ¾ c. buttermilk baking mix | ||
| 2 tsp. cinnamon | ||
| 1 tsp. pumpkin pie spice | ||
| ½ tsp. nutmeg | ||
| 1 c. chopped nuts | ||
| 1 c. powdered sugar, plus additional as needed | ||
| 1 (8 oz) pkg cream cheese | ||
| 6 tbsp. butter, softened | ||
| 1 tsp. vanilla |
Directions
- Preheat oven to 375 degrees. Grease a 10-by-15-by-1-inch pan. Line pan with waxed paper and spray with nonstick cooking spray.
- Beat eggs and sugar until fluffy. Beat in pumpkin.
- Stir in buttermilk baking mix, cinnamon, pumpkin pie spice and nutmeg. Spread evenly in pan. Sprinkle with nuts.
- Bake for 13 to 15 minutes.
- Invert hot cake onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel together from short edge. Place on wire rack to cool.
- Meanwhile, to make filling, beat powdered sugar, cream cheese, butter and vanilla together until smooth. Set aside.
- Unroll cake, remove towel and spread with filling. Re-roll cake and refrigerate until ready to serve.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 100mg
- Sodium: 190mg
- Total Carbohydrates: 43g
- Protein: 6g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 6%