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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San Antonio Realtor

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Cibolo, Texas, USA

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Reviewed: May 9, 2008

Didn't change a thing.

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 19, 2008

Absolutely delicious! I followed the recipe exactly and used pillowcases to roll up the hot cake. Once in a while I had a little part crack on me, but nothing major at all and when you add the filling and re-roll you can't even tell. I've made these twice now for major family holiday events, and they swear this is what I'll be assigned to bring every year now. YUM! Thnaks for the recipe!

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Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 15, 2008

Wonderful! My boyfriend couldn't get over how tasty this turned out...it was gone in a day! I did use a whole package of cream cheese (8 oz) and 1 1/4 cups of powdered sugar for the frosting. Delicious!

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SMKruger

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Reviewed: Feb. 27, 2008

This is very good and a nice alternative to the usual pumpkin pie. I used the cream cheese frosting II recipe on this site. Cake turned out wonderful and oh sooo good!

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stacia

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Reviewed: Jan. 16, 2008

Delicious recipe and beautiful presentation. Make sure to chill the cake well before unrolling. I tried to unroll when it was almost chilled and it began to crack. Once chilled it was very easy to work it. This recipe was much easier than I expected and yielded impressive results.

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Juli

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jan. 5, 2008

This recipe is so delicious. I loved the cream cheese frosting that is layered inside. I wouldn't change a single thing about this recipe. It came out beautiful and tasty. I thought the rolling process would be difficult, but it is easier than you would think. I will definitely be making this again!

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Lisa

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

note to self: you're crazy about this, but you don't care too much about the nuts. it's only good for presentation. actually, your family loves the nuts so keep it in. and one is never EVER enough. eat especially when chilled.

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I made a pumpkin roll years ago & it was a disaster..I have been afraid to even try making one since then..I ran across this recipe & decided to conquer my fears! I am so glad I did, because it turned out perfect! It was devoured within a couple of hours. Thanks so much for this recipe. I will definetly be making this again............

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Vonda41

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

I made this for Thanksgiving this year and it was a hit. Very easy to make. I think it's important to use exact size sheet, 15x10x1. I only had a sheet that was a little bigger so the roll came out a little thinner than I would have liked. I will definitely make it again.

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chrismac922

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Reviewed: Nov. 30, 2007

Turned out nice. Not too rich and had really good flavor.

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ALYSIACHICK

Cooking Level: Intermediate

Home Town: Springville, Alabama, USA

Living In: Irondale, Alabama, USA

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Reviewed: Nov. 25, 2007

Everyone loves this one. All that rolling sounds a little complicated, but it's really pretty easy. I want the nuts on the inside of the cake so I grease the sides of the pan and use parchment paper in the bottom. As soon as it comes out of the oven, I run a butter knife around the edges, flip it on to a sideless (?) cookie sheet and flip it again onto the powdered sugar tea towel, roll up and chill. 3/4 of a cup of walnuts works best for me.

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