Description
This classic cake is perfect for any fall occasion. Rolling the cake may seem intimidating, but it’s surprisingly easy. Southern Roots Sisters Maple Pumpkin Butter makes this version extra special.
Ingredients
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup Shawnee Mills All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large Equally Yolked Eggs
- 1 cup granulated sugar
- 1/3 cup pumpkin puree
- 1/3 cup Southern Roots Sisters Maple Pumpkin Butter
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons Braum’s Unsalted Butter, softened
- 1 teaspoon Griffin’s Vanilla
Instructions
- Step 1: Preheat oven to 375 degrees. Grease a 15-by-10-inch jelly-roll pan, leaving an extra 1-inch parchment sticking up on both sides of the pan so it can be easily lifted. Line with parchment paper.
- Step 2: Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixing bowl until thick. Beat in pumpkin puree and Southern Roots pumpkin butter. Stir in flour mixture. Spread evenly into the prepared pan.
- Step 3: Bake for 10 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn the cake onto a flat surface. Slowly use your hands to roll the cake, pulling back parchment as you go. Transfer to a wire rack until it reaches room temperature.
- Step 4: While the cake is cooling, make cream cheese filling. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread the cream cheese mixture over cake. Reroll cake. Tightly wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before slicing and serving, if desired.
