Pumpkin Roll!!!

3 well beaten eggs
1 cup of granulated sugar
2/3 cup of canned pumpkin
1 tsp. lemon juice
3/4 cup flour
3 tsp. baking soda
3 tsp. cinnamon
1 tsp. ginger (optional)
1/2 tsp. nutmeg (optional)
1/2 cup chopped nuts (optional)
confestioner's sugar

grease a 10 x 15 inch cookie sheet. sprinkle chopped nuts on the sheet.Beat together eggs, granulated sugar, pumpkin and lemon juice. In a seperate bowl, mix together flour, baking soda and spices. Fold the flour mixture into the egg mixture. Pour onto the cookie sheet and bake at 375 degrees for about 15 minutes.Remove from oven, loosen cake from the sides of the pan and flip it out onto a hand towel sprinkled with confestioner sugar. Roll the cake into a log (from long side) with the towel rolled inside. Cool.

Cream Cheese filling:
1 cup confestioner's sugar
8 ounches cream cheese softened
4 Tbls. softened butter
1 tsp. vanilla
Cream together the cream cheese and butter. Add the vanilla and mix until well blended. Add the confestioner's sugar and mix until blended but don't overbeat.Once the roll has cooled, open it, remove towel and spread with cream cheese filling. Re-roll, cover and refrigerate, or freeze.

Frosted Pumpkin Squares!!!

1 box yellow cake mix
29 oz solid pack pumpkin
3 eggs
1/2 cup oil or applesauce
2 tsp cinnamon
1 tsp baking powder

Frosting
8 oz cream cheese
3/4 stick butter or margarine
2 cups powdered sugar
1 tsp vanilla
Mix all bar ingredients together in large bowl, spread in greased cookie sheet and bake at 350 degrees for 30 minutes.Combine softened cream cheese and butter with powdered sugar and vanilla. Spread over bars.

Banana Split Cake!!

4 cups crushed graham crackers
3 sticks butter, room temperature
2 eggs 16-ounce box powdered sugar
20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced 1
2-ounce container whipped topping

Preheat oven to 350 degrees F.
For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.
Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.