Pumpkin Anti-Roll aka Pumpkin Layered Cake

Among pumpkin fans I am not sure there is a single person that doesn't love a Pumpkin Roll.  Cream cheese between pumpkin cake goodness is bound to be delicious.  

However, if you have ever made a Roll dessert, than you know that it isn't the easiest thing to make.  Your roll can crack and split on you, and then you end up with a mess of sorts.

This Pumpkin Anti-Roll is for all those that don't like rolling desserts, are tired of their rolls cracking or looking like a hot mess, or just want a different looking but still delicious Pumpkin Roll.  

Yummy!  

This recipe goes back 12 years when I was a 5th grade teacher in North Carolina.  A friend from church, who was almost like another grandma, gave me this Pumpkin Roll recipe, and it is honestly the best Pumpkin Roll I've ever had.  So amazing!

Pumpkin Anti-Roll/Roll
Recipe: Alohamora slightly adapted from Sister Hansen
Active Time: 20 minutes
Inactive Time: 10-15 minutes + cooling time
Servings: 10-12

Ingredients: 
For the Roll
3 eggs, large
1 c. sugar
2/3 c. pumpkin puree
1 Tbsp lemon juice
3/4 c. flour 
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 c. walnuts, chopped (optional)

For the Filling:
1 c. powdered sugar
1 (8oz) pkg cream cheese, softened
4 Tbsp butter, softened
3/4 tsp vanilla
or 
vanilla ice cream

Directions: 

1. Preheat oven to 325 degrees.  Spray 3 of the layered pans (10x4x.75) with a baking spray or grease and flour them.
2. In a large bowl, or stand mixer, beat the eggs on high for a minute. 
3. Gradually add the sugar. 
4. Add the pumpkin and lemon juice and stir until just combined. 
5. Add the dry ingredients, in the order listed, on top of the wet ingredients and mix until combined. 
6. Pour and evenly distribute the batter into the 3 prepared pans.  Top the pans with the walnuts if you so desire. 
7. Bake the anti-roll cakes at 325 for 10-15 minutes or until a toothpick comes out clean. 
8. Cool the cakes on a rack for 10 minutes and then flip the pans over and remove the cake layers from the pans.  Allow the cakes to cool completely before assembling the cake. 
9. Make the filling anytime you want, but wait to add the filling between the cake layers until the cakes are completely cool. 
10. To make the filling, mix on medium the four ingredients until smooth. 
11. Use a spatula to place the filling between the three cake layers.  Top the pumpkin anti-roll with nuts and powdered sugar. 
12. Enjoy! 
13. Store leftovers in the refrigerator.  Chilled pumpkin roll is pretty amazing. 
14. If you would rather make a roll, rather than an anti-roll, line a cookie sheet or jelly/cake roll pan with aluminum foil and spray it with a baking spray or oil it. 
15. Pour the batter into the prepared pan, top with walnuts if you desire, and bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.  You don't want to over bake it. 
16. Lay a kitchen towel on the counter and sprinkle it with powdered sugar. 
17. Turn the cake over onto the prepared towel.  Pull off the aluminum foil and roll the cake in the towel beginning with the wide side.  
18. Cool the roll on the rack. 
19. Unroll the cake and fill it using a spatula, then roll it up again.  Sprinkle the top with powdered sugar, cut, and serve.  
20. You can use ice cream for the pumpkin roll and freeze it. That's delicious as well. 
21. Enjoy!  

Happy Absolutely Delicious Pumpkin Anti-Roll or Roll, if you are ambitious, eating!