- 1 1/2 cups self-rising flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 6 eggs
- 1 1/3 cups canned pumpkin puree
- 1/2 cup butter, softened
- 2 (8 ounce) packages cream cheese, softened
- 2 cups confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
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Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.