Reviewed: Nov. 26, 2008

I only gave it 4 as I am not a big fan of cream cheese, but it is absolutely delicious. I did do a few things different though. I use fat free cream cheese instead of regular. and I use fresh pumpkin instead of can, as I am a fanatic on using fresh as opposed to canned/frozen items. I made it last year and it was gone as soon as i got it on the table.

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moore519

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Reviewed: Nov. 25, 2008

I have used this recipe for years and it is great. I found that the bread is sometimes hard to roll because of the walnuts. I love them and probably add too many. What I do now is add them to the filling, rather than the bread. Comes out great, with no complaints.

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EUREKAMAMA

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Reviewed: Nov. 25, 2008

I have made a variety of these over the years and this has to be one of the THEE best yet. I didn't use the lemon juice or walnuts (didn't have any on hand) and it still came out perfect. The texture is "right on" with the cake. Thanks for sharing. I made 4 of these the first week I came across this recipe...LOL!

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Nov. 20, 2008

This recipe didn't turn out as good as I expected. I wanted to take it to a Thanksgiving potluck at work, but in the end I resorted to my mum's rice. In my opinion, the cake was dry and not fluffy enough. I also would've liked alot more filling than the recipe yielded. I could've made more easily enough, but I didn't want to unroll the cake to add more in and risk it falling apart. Mine didn't crack like it did with other reviewers and overall, it was very easy to make. The taste was good but nothing amazing so while it was fun to try, I won't be making this again.

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Kirie Lee

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Reviewed: Nov. 19, 2008

I had no problems with this recipe. It came out perfect. But I would recommend using a pillow case or like towel. A normal kitchen towel left fuzzies in my first one.

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Brie

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

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Reviewed: Nov. 18, 2008

This a great recipe. I made it the other night for a family get together. I thought it would be hard to roll it but it was alot easyer than i expected. But I do recmend that before serving you let it chill in the frig for a couple of hours, so the iceing can get a little harder. But every one did enjoy it.

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maukman4

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Reviewed: Nov. 17, 2008

I make this cake every year. The childeren love the middle.

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judyann

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Reviewed: Nov. 17, 2008

Excellent. I was so glad one reviewer posted that she forgot to grease and flour the paper as I did too. I guess I can't read well as it was right there in front of me and yet I still forgot to do it. I did what her "wonderful" husband suggested and he saved the day for me too:). This is a keeper.

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Carolina

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

yummy...by accident i forgot to grease the wax paper. My husband saved the day...we rolled it with wax paper on (very stuck) when it cooled , wax paper peeled right off. worked so well this is how i will do it next time.

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snoozy

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Reviewed: Nov. 9, 2008

I made this last night and it turned out beautiful. As well as tasty. My husband has asked me NOT to make it again. Over half of it is gone!? He has no will power! Following the directions exactly everything came out of the pan as directed and rolled/unrolled as expected. I will make this again... only when we have company so my husband doesn't eat the whole thing in a day.

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Rohnda

Home Town: Santa Cruz, California, USA

Living In: Twain Harte, California, USA

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Reviewed: Nov. 3, 2008

I was pretty nervous about making this as I was so worried that the cake would crack, but it didn't and it came out beautifully! This is one incredible dessert and I plan on making it again come Thanksgiving. Thank you so much Stephanie!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 3, 2008

We really enjoyed this simple, but yummy recipe. I used an 8oz package of cream cheese and 2 TBS of butter and it was wonderful (I love cream cheese). I did not use enough powdered sugar on the towel, you really need quite a bit.

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Darann

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Reviewed: Oct. 30, 2008

Excellent!!

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Pam

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Reviewed: Oct. 26, 2008

I've never made a jelly roll style cake before; I was nervous that the cake would break as I rolled it. It didn't break, after all. =) I added 1/4 tsp. each of ground ginger and ground cloves. Make sure that the batter is spread evenly throughout the pan. Sprinkling the cake with powdered sugar is a great concealer for any cracks!

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Oct. 21, 2008

Perfect every time. I don't change anything, but sometimes I add nuts, chocolate chips for flair. GREAT!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Oct. 11, 2008

So yummy. I added 1/2 vanilla and 1/2 almond to the frosting. I did have problems with the cake cracking..but it was probally due to my impatience (it was still a tad warm when I chose to unroll it). Next time I will let it cool longer and also add way more conf. sugar to the pillowcase before rolling it (it was sticking a bit). Even with the cracks - it still looks nice and tastes wonderful!

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jen

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Reviewed: Oct. 6, 2008

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!

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Oct. 6, 2008

Very tasty, but mine did crack a bit. I may have been too antsy to add the cream cheese frosting :)

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 4, 2008

Fast easy and very tasty. I would not change a thing. Just follow the directions.

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momoftwo

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Dexter, Iowa, USA

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Reviewed: Sep. 8, 2008

Incredible recipe! Thank you!~ Mine cracked a little when I unrolled it..BUT, tucked away in a loaf pan, sprinkled with powdered sugar and frozen made this dessert the BEST ever!~ ~Thank you~

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