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Pumpkin Cake Roll


This delicious recipe is perfect for entertaining in the fall and winter. The tender cake is complemented perfectly with the fluffy cream cheese filling.

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: Serves 8-10


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned solid pack pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 cups powdered sugar
  • 8 oz. pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 2-3 Tbsp. heavy cream
  • 1 tsp. vanilla


Preheat oven to 375 degrees F. Line a 15x10" jelly roll pan with waxed paper and grease paper. Set aside. In large bowl, beat eggs on high speed for 5 minutes, until light yellow and fluffy. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice and beat until smooth.

Sift flour with baking powder, cinnamon, ginger, nutmeg, and salt. Fold the flour mixture into the pumpkin-egg mixture. Spread cake batter in prepared pan, and bake at 375 degrees for 10-15 minutes, or until cake springs back when lightly touched in center.

Remove cake from oven and carefully loosen edges from the pan with a knife. Immediately turn cake onto a kitchen towel that has been heavily sprinkled with powdered sugar. Roll towel and cake together, starting at short end. Let cool on wire rack.

In medium bowl, combine powdered sugar, softened cream cheese, softened butter, 2 Tbsp. cream, and vanilla, and beat until fluffy. Add more cream if necessary to reach desired spreading consistency. Carefully and gently unroll cake and spread filling over cake. Roll up cake again, using towel to help roll, being careful not to roll towel into cake. Cover cake tightly with plastic wrap and refrigerate until ready to serve.

To garnish cake, top with whipped cream or frozen thawed whipped topping. Drizzle with caramel ice cream syrup and sprinkle with chopped pecans, toasted coconut, or toasted pumpkin seeds.

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