4 whole eggs 1 c. sugar 1 tsp. 7-Up 2/3 c. canned pumpkin 1/2 c. chopped nuts 3/4 c. flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/4 tsp. salt
Filling 4 oz. cream cheese 1/4 c. oleo 2 c. powdered sugar 1 tsp. vanilla
Beat eggs good, gradually beat in sugar, beat until thick. Add 7-Up and pumpkin. Add the 6 dry ingredients. Heat 15 x 10 x 1 pan in oven until warm. Line pan with wax paper, using a paper towel to rub wax paper so it sticks to bottom and sides of the pan. Spread batter into pan. Sprinkle nuts over batter. Bake in 375 oven for 15 minutes or until top springs when lightly touched. Take from oven and let set a minute or two. Loosen edges and turn upside down on a towel sprinkled with powdered sugar. While cake is still hot roll cake and towel together jelly roll fashion and cool completely. Unroll, spread with filling, roll again (this time without towel). Chill several hours before serving. Keeps well in refrigerator for a week and freezes well.
Filling: Beat cream cheese until smooth. Add margarine and vanilla. Beat in powdered sugar until smooth.
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