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| 3 | eggs |
| one C | sugar |
| 2/3 C | pumpkin, cooked or canned |
| 3/4 C | biscuit/baking mix |
| 2 t | ground cinnamon |
| one t | pumpkin pie spice |
| 1/2 t | ground nutmeg |
| one C | chopped nuts |
| confectioner's sugar | |
| Filling | |
| 6 oz | cream cheese, softened |
| 1/4 C | No Salt Added butter, softened |
| one C | confectioner's sugar |
| one t | vanilla extract |
In a mixing bowl, beat eggs. Gradually add sugar, mixing well
Stir in pumpkin. Mix well
In another bowl, combine biscuit mix, cinnamon, pumpkin pie spice and nutmeg. Add to egg mixture and mix well
Line a 15 x 10 x 1 pan with waxed paper. Spread batter evenly into pan. Sprinkle with nuts
Bake at 375° for 13-15 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes
Turn cake onto a linen towel dusted with confectioner's sugar. Remove the waxed paper and roll up the cake in towel, starting with a short side. Cool on a wire rack
For filling: In a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth
Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up. Place seam side down on a platter. Refrigerate until serving
| Sodium content in milligrams | ||
| 3 | eggs | 189 |
| 2/3 C | canned pumpkin | 8 |
| 3/4 C | Bisquick baking mix | 1103 |
| 2 t | cinnamon | 2 |
| 1 t | pumpkin pie spice | 1 |
| one C | unsalted almonds | 24 |
| 6 oz | cream cheese | 750 |
| 1/2 C | no salt added butter | 6 |
| Recipe total = 2083 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.