Baker’s Joy No Stick Spray 3/4 c All-purpose flour
1 1/2 t Pumpkin pie spice
1/2 t Cinnamon
1 t Baking powder
1/2 t Salt
3 Eggs
1 c Granulated sugar
2/3 c Canned pumpkin
1 t Lemon juice
—————————APRICOT-CREME FILLING————————— 2 pk Cream cheese, softened
-(3 oz) 1/2 c Margarine or butter,
-softened 4 c Sifted confectioners sugar
1 1/2 t Vanilla extract
1 c Canned apricot filling
Preheat oven to 375’F. Spray a 15x10x1″ jelly roll pan with BAKER’S JOY. Sift together first 5 ingredients; set aside. In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes. By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread batter evenly into prepared pan. Bake at 375’F. for 15 minutes. Immediately turn out onto towel dusted with sifted confectioners sugar. Roll up tightly in towel. Cool completely on wire rack. While cake is cooling, prepare filling. *** APRICOT-CREME FILLING AND TOPPING *** In small mixer bowl cream together softened cream cheese and margarine or butter until fluffy. Reduce speed to low. Gradually add confectioners sugar one cup at a time, mixing well after each addition. Increase to medium-high speed; mix 2 minutes until fluffy. *** TO ASSEMBLE *** Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread top with 1 cup apricot pastry filling. Using end of towel, re-roll cake evenly and tightly. Carefully place seam-side down on an oval or rectangular platter. Decorate top as desired with remaining cream cheese mixture. Sprinkle with chopped pecans.