Pumpkin Swirl
Pumpkin Swirl offers a delightful blend of pumpkin, cinnamon, and pecans, wrapped in a creamy cheese filling. Its swirl presentation makes it a beautiful and tasty treat perfect for fall gatherings or dessert lovers seeking cozy, flavorful bites. Easy to prepare and visually impressive.
Ingredients
- 3 large eggs ⓘ
- 2/3 cup canned pumpkin ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 cup chopped pecans ⓘ
- 1 (8 oz.) cream cheese, softened ⓘ
- 1 cup sifted powdered sugar ⓘ
- 1 cup sugar ⓘ
- 3/4 cup biscuit mix (Bisquick) ⓘ
- 1 teaspoon pumpkin pie spice ⓘ
- 1/2 cup powdered sugar ⓘ
- 1/3 cup butter or margarine, softened ⓘ
Instructions
- Grease the bottom and sides of a 15 x 10 x 1-inch jellyroll pan or bread pan. Line with greased wax paper and set aside.
- Beat eggs at high speed with an electric mixer until thick and pale.
- Gradually add sugar, beating until soft peaks form and sugar dissolves, about 2 to 4 minutes.
- Fold in canned pumpkin.
- Combine biscuit mix and ground cinnamon or pumpkin pie spice; fold into pumpkin mixture.
- Spread evenly into the prepared pan and sprinkle with chopped pecans.
- Bake at 375°F (190°C) for 13 to 15 minutes.
- Immediately loosen the cake from the sides of the pan and turn out onto a sugared towel lined with sifted powdered sugar.
- Carefully peel off the wax paper.
- Starting at the narrow end, roll up the cake and towel together and cool completely on a wire rack, seam side down.
- Beat cream cheese and softened butter at medium speed until creamy.
- Add powdered sugar and vanilla, beating well.
- Unroll the cake carefully.
- Spread the cream cheese mixture over the unrolled cake and re-roll without the towel.
- Place on a serving plate, seam side down.
- Ice the top with the remaining cream cheese mixture and sprinkle with chopped pecans.
Nutrition & Diet Analysis (per serving)
1020
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).