Pumpkin Swirl


Pumpkin Swirl

Primary Media

User Rating

3 out of 5 stars
Rate it:
1 ratings

Recipe Data

Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    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


    1. 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.
    2. Beat eggs and sugar until fluffy. Beat in pumpkin.
    3. Stir in buttermilk baking mix, cinnamon, pumpkin pie spice and nutmeg. Spread evenly in pan. Sprinkle with nuts.
    4. Bake for 13 to 15 minutes.
    5. 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.
    6. Meanwhile, to make filling, beat powdered sugar, cream cheese, butter and vanilla together until smooth. Set aside.
    7. Unroll cake, remove towel and spread with filling. Re-roll cake and refrigerate until ready to serve.

    Nutrition facts


    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 100mg
    • Sodium: 190mg
    • Total Carbohydrates: 43g
    • Protein: 6g

    Daily Values

    Vitamin A 50%
    Vitamin C 0%
    Iron 6%
    Calcium 6%