After reading reviews I made some changes: I substituted extra pumpkin for the oil, I added 1 tsp of baking powder in addition to the baking soda and I baked it in a bundt pan (which filled perfectly). I also reduced the amount of cloves to 1/8 tsp (just because they can sometimes be overwhelming), omitted the orange zest, because I was out of oranges, and dusted the pan with cinnamon-sugar before filling -which I highly recommend. It does taste similar to pumpkin roll but the texture of the cream cheese filling is different -I definitely like the texture better in the pumpkin roll but I can't complain since this was much easier to make. I think next time I'll add more of the cream cheese filling because I think the flavor would benefit. I will make this again. UPDATE: This tastes even better after being in the fridge. It stayed incredibly moist. I also forgot to mention that I did add chopped pecans.
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