The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 6, 2009
Divine! Have made it every Thanksgiving for the past 3 years.
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Cooking Level: Expert

Home Town: Glovertown, Newfoundland, Canada
Living In: Conception Bay South, Newfoundland, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 6, 2009
This cake is FABULOUS, got rave reviews. However, it took 3 times before I got no 'cracks' in the cake while unrolling. The secret is do NOT wrap real tight, use a pillow case (surface more smooth than a towel), using a sieve- GENEROUSLY sprinkle powdered sugar on pillowcase. Let cool at least 1 hour before un-rolling. You'll LOVE this cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 2, 2009
This recipe was easier than I thought and tasted great! I used pumpkin pie spice and canned pumpkin. Next time I will use a fresh pumpkin because the cake did not really have enough of a pumpkin flavor for my liking. Nonetheless, still a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 2, 2009
This made an amazing dessert! It looked complicated, but was super easy to make. I went to a pumpkin party where everyone made something out of pumpkin, and this was a HUGE hit. I will say it made a smaller roll than I expected, but that could be due to the thickness of the sheet cake. CHANGES: I added about a 1/4 tsp all spice as well as 1/4 tsp ginger. I used parchment paper instead of wax paper and used confectioner's sugar liberally. This made the transfer with the towel very easy. NEXT TIME: I'll either double the filling recipe or add whipped cream to it just to make the filling more visible and light. Thanks for the recipe! I'll definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 2, 2009
I was a little scared during the rolling and unrolling process but using a fully powdered linen towel made it pretty easy. I added 8 TBSP of Cool Whip as some suggested and it made the filling a little sweeter. I got a lot of compliments with this and will definitely make it again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 1, 2009
I didn't care for this recipe; it was more trouble than it was worth. The cake cracked in spite of the precautions other reviewers have mentioned and the flavor was somewhat bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
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Reviewed: Oct. 30, 2009
Followed directions exactly. I was hesitant about rolling a cake up in a towel, but I did it anyway. Next time I will you regular sarane rap (as another reviewer suggested) instead, cause I'd rather not have to clean another towel with powdered sugar all over it. I also may cut down on the butter because I felt that it made the frosting a bit too rich. oh any maybe pecans instead of walnuts.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2009
I made this for my sister's baby shower. there were about five other desserts there and this was the only one that was GONE! I got several requests for the recipe. My only alteration was thet I omitted the walnuts as my pregnant sister is not a fan. But it was still delish!! I plan on bringing it to Thanksgivng!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 28, 2009
Just made this for the first time and it turned out WONDERFUL!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 26, 2009
Very good!!!!It is very easy to make and it is really very delicious. The taste is very special and it is a very good idea for dessert after a nice dinner.
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Eva
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Cooking Level: Expert

Home Town: Corfu, Ionian Islands, Greece

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 24, 2009
Yummmy!! This is the recipe you want to put effort into. Everybody loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 24, 2009
This is fantastic!! I made this for my family and it was gone within two days. I doubled the frosting, but that's only because I personally love cream cheese frosting. It was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 23, 2009
Love this!!!! I just made it for the first time and it turned out perfect!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 22, 2009
This recipe is the same as the Libby Pumpkin Roll recipe. Good stuff!
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Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 22, 2009
I've made this several times and have had very good luck each time. I've followed the direction and it came out perfect everytime. The secret is to make sure to put enough powdered sugar on the towel before you roll it otherwise it will stick.It's very easy and a definate keeper in my family.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 22, 2009
I’ve been making this for years, last year I made them a week before thanksgiving and froze the cakes, I wrapped them in plastic wrap and aluminum foil, works GREAT! I took them out in the afternoon and unwrapped and put them on a plate to thaw we had them for our dessert at dinner time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 22, 2009
There is a really great how to video on verybestbaking.com I saw the web site on the libbys pumpkin can
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Bamberg, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 22, 2009
I use a similar receipe and sell about 400 of them a year. If you find Pumpkin pie spice you can use that instead of all the spices individually. It has the cinnonman, ginger, nutmeg all together. Use a 8 oz package of cream cheese for more filling. We make this a family project and the kids really enjoy it. They all wait for the ones that crack because I wont sell them. This is a great thing to sell for Thanksgiving and use your profits for your Xmas shopping. And I have customers that freeze theirs for months and still taste as if I just made them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 21, 2009
Very yummy!! Just follow the recipe and you will love it too. I did add more spices, ginger and cinnamon but only because I love a little more spice to my cakes. Loved it!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 19, 2009
I loved the cheese filling and would probably try it with 1 1/2 filling recipe. Also, I find that a lot of the walnuts fall off when I unroll the cake so I remember the first recipe I had included a note that says to tap the walnuts lightly into the batter before baking.
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