Dabsy13
Active Member
sounds complicated but this is easy and really tasty! cook time is 15 mins & ready in 15 mins. 1/4 cup powdered sugar to sprinkle on towel , 3/4 cup all-purpose flour,1/2 tsp.baking powder,1/2 tsp.baking soda, 1/2 tsp.pumpkin pie spice,1/4 tsp. salt, 3 large eggs,1 cup granualted sugar, 2/3 cup 100% pure pumpkin ,1 cup walnuts chopped fine,1 8 oz. pkg. cream cheese softened, 6 tblsp. of canna-butter, 1 tsp. pure vanilla extract. 1.preheat oven to 375 degrees F. Grease 15x10 inch jelly roll pan (gotta use the jelly roll pan, makes this work everytime!) line with wax paper.Grease and flour paper & sprinkle a towel with powdered sugar . 2.Combine flour,baking powder,baking soda,salt, pumpkin pie spice in a small bowl , I add some ginger too. In another bowl add 3 lg. eggs and the cup of granulated sugar, beat until thick,now add your canned pumpkin and stir in the flour mixture. Spread evenly into your greased pan. 3. Bake for 13 to 15 minutes or until top of cake springs back.Immediately flip pan over onto the powdered sugar towel ,lift it off and carefully peel paper off the cake, now slowly roll up cake and towel together,starting with the narrow end. cool to the touch, slightly warm is is ok, too warm and your roll will slpit. 4.Beat cream cheese & cannabutter powdered sugar and vanilla until smooth. chill for 10 mins. Carefully unroll cake from towel and place roll on wax paper, spread canna butter filling onto cake add chopped walnuts and reroll cake.sprinkle with more powder sugar , wrap with wax paper or plastic wrap and refrigerate for 1 hour and then enjoy the best cannbutter treat you have ever tasted, great for your holiday feast,enjoy! And if you dont want to do the the roll, make some pumpkin cupcakes and frost them with the cannabutter cream cheese frosting...yum