Recipe by Stephanie
"A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired."
Watch video tips and tricks
cream cheese, softened
This was great. Very easy to make.
I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here.
Spread the cake in the pan all the way to the corners with a spatula. Smooth it evenly throughout the pan. If you dump it all in the center of the pan, it will not spread out to the corners in the oven by itself.
Spray the pan with regular Pam, line it with wax paper, spray the wax paper with Pam for baking (with flour) and the cake will be easy to remove from the pan.
Roll the cake in a towel (or as another suggested, use a pillow case). This is done to let the heat and moisture escape. Rolling it in wax paper will trap in moisture from the hot cake and make the cake soggy.
Hope this helps.
I lost my old recipe for pumpkin roll and i was very disappointed with how this came out, the pumpkin cake part didn't cook right it literally broke apart as it was rolled. and the filling came out watery. i'm going to have to continue the search for my old one after this experience.
We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe.
I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it.
I love this recipe. I have made this recipe 3 times now. Each time I used all the ingredients exactly as they are called for. I varied the way I prepared the pan each time based on reviews here. Here's what I found...the first time I made it I just sprayed the pan then poured in the batter. It came out fine. The second time I did the same - and it stuck! Same pan but for some reason I was not as lucky as the first time. The third time I lined the pan with parchment, sprayed that then poured in the batter. That seemed to work best but I found out why you spray the pan also *before* you put the paper in...some batter leaked under the paper and stuck to the pan a bit. It stil turned out okay. I think I have learned: DON'T TAKE YOUR CHANCES ONLY SPRAYING THE PAN. Lastly, IF YOU CRACK IT BEYOND REPAIR: I broke it into pieces and used a trifle bowl to layer the pieces and the cream cheese mixture (with 1 cup cool whip mixed into the cream cheese). I topped it with more cool whip, nuts, and a dusting of cinnamon. It was a good rescue and looked great!
This cake is so delicious, I cannot recommend it enough. I added 1/2 tsp. ginger to the cake and 1 teaspoon grated orange peel along with 1/2 cup cool whip to the cream filling. Be sure to let the rolled cake cool all the way before attempting to unroll it and fill it!
I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were very easy!! I used all Splenda (R) in place of sugar and it was delicious. I froze mine to bring to a couple of parties. Thaws in a hour or so. Looks like a bakery made it. Taste wonderful! Thank you.
Very delicious! If you grease and flour the sheet well before putting the batter on, you don't need to put parchment paper on it. It's just a pain to peel off afterwards. Instead of putting it on a towel, you can put some saran wrap down and sprinkle it, then use that to roll it up after it cools a little. We forgot to turn it over though before we put the cream cheese mixture on the ugly side, that way the nice smooth side is up. We also put cool whip in the filling, but one cup was a bit much. Neufchâtel cheese also worked fine (it's healthier). We also used splenda in the cream cheese filling in place for half the sugar. Enjoy! Very tasty**
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Roll Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 112
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.
This delicious, moist pumpkin spice cake is baked in a sheet pan.
See how to make a sweetly spicy 5-star pumpkin roll cake.