Prep time: 30 min Oven – 375 degrees F
Baking time: 15 min Chilling time: 2 hours to overnight
1 cup sugar
2/3 cup canned pumpkin
¾ cup baking mix
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¾ chopped pecans
1 ¼ cups powdered sugar
8 oz cream cheese, softened
6 Tbsp softened butter
1 tsp brandy
1 tsp vanilla
Beat filling ingredients together until smooth / fluffy. Set aside until ready to frost baked cake.
Line 15” x 10” jelly roll pan with parchment paper that has been lightly coated with shortening.
Beat eggs and sugar in large bowl of mixer, on medium speed for two minutes. Mix in pumpkin.
In a separate bow, combine baking mix, cinnamon, nutmeg, and ginger. Stir into pumpkin mixture.
Pour batter into prepared jelly roll pan. Sprinkle with pecans.
Bake at 375 degrees for 15 minutes OR until center tests done.
Invert pan onto a kitchen towel that has been generously dusted with powdered sugar. Cool three minutes.
Roll up the cake and towel from one end to make a roll. Cool on cooling rack.
Carefully un-roll cooled cake. Spread with filling, carefully re-roll cake, wrap rolled cake in plastic wrap, and refrigerate from 2 hours to overnight.
Slice chilled cake into slices and serve. Keep any unused cake refrigerated.