Berry And Cream Cheese Mock Pumpkin Roll – a delicious recipe with Cake, eggs, sugar, baking soda, flour, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat Oven to 350u00b0.
2
Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray.
3
Mix cake ingredients & pour batter onto the prepared cookie sheet.
4
Bake for 20 minutes or until cake is done. Do not over bake cake.
5
When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel.
6
Roll Cake up into a log and set aside.
7
Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake.
8
Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again.
9
Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour).
10
Slice and enjoy!
632
kcal
Calories
16
g
Fat
109
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Cake, 3 extra large eggs, 1 cup sugar, 1 teaspoon baking soda, and more.
Yes, Berry And Cream Cheese Mock Pumpkin Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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