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1
In a large mixing bowl, beat eggs until light yellow.
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2
Add the remainder of the cake ingredients, except nuts.
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3
Blend on medium speed for 1 minute, then scrape the sides of the bowl and blend another 1-2 minutes.
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4
Remove bowl from mixer and stir in chopped nuts.
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5
Cover and place bowl in refrigerator for 15 minutes.
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6
Meanwhile,in another large mixer bowl,cream softened cream cheese and butter together until smooth.
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7
Gradually incorporate powdered sugar and then add vanilla and blend well.
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8
Cover and store butter cream mixture in refrigerator until needed.
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9
Preheat oven to 375 degrees.
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10
Grease or spray a jelly roll pan or lipped baking sheet.
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11
Remove cake mixture from refrigerator and spread one-third.
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12
of the mixture into a rectangular shape about 11 inches by 14 inches.
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13
Bake 10-15 minutes until the edges of the cake start to brown.
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14
Remove from oven and loosen from pan with a spatula or wide turner.
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15
Place waxed paper over cake and place tea towel on top of waxed paper.
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16
Flip cake onto waxed paper and carefully remove baking pan.
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17
Roll cake from longest side with tea towel and set aside for 20 minutes.
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18
Meanwhile, repeat cake baking steps twice more.
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19
After twenty minutes, unroll warm cake and spread with one-third of buttercream mixture.
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20
Re-roll cake; wrap in waxed paper or foil and refrigerate at least 4 hours or until served.
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21
Repeat filling remaining 2 baked cakes.
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22
Servings each cake roll serves 8-10.
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23
Notes: Cinnamon can be substituted for pumpkin pie spice.
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24
Walnuts can be substituted for pecans.
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25
Neufchatel cheese can be substituted for all or part of cream cheese but the filling will be softer.
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26
The pumpkin log can be frozen for up to 2 weeks.
