Baking: Cakes, Cookies, Muffins: Pumpkin Roll

This visually appealing cake is a 46% calorie reduction from a traditional recipe.

Author: Merisant/Equal® -
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x slices (1 loaf)

Preparation Time: 45 mins
Cooking Time: 8 mins
Extra Time: 30 mins (for refrigeration)


    3 eggs
    1 cup Equal® Spoonful (for cake) *
    1 cup canned pumpkin
    1 tsp lemon juice
    1 cup self-rising flour
    2 tsp ground cinnamon
    1 tsp ground nutmeg
    4 oz reduced-fat cream cheese, softened
    1 3/4 cup light whipped topping, thawed, if frozen
    2 Tbsp Equal® Spoonful, or to taste (extra, for filling) **


    CAKE: Preheat oven to 350° F.

    Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.

    Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated oven 5 to 8 minutes or until woodenpick comes out clean.

    Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool.

    FILLING: Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable.

    Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.


    * May substitute 24 packets of Equal® sweetener.
    ** May substitute 3 packets of Equal® sweetener.

Nutritional Information
(Per Serving)

Calories:161 cals
Kilojoules:674 kJ
Fat:6.2 g
Carbohydrates:22.8 g
Protein:5.5 g
Cholesterol:78.0 mg
Sodium:265 mg
Saturated Fat:4.0 g
Fiber:2.0 g
Calcium:93.0 mg
Total Sugars:4.7 g

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