Reviewed: Nov. 19, 2007

I found this to be a very good recipe and fun to put together. One change I did make though and only for personal preference is that I deleted the nutmeg and added 1/8 tsp. ground cloves.

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ccdse

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Reviewed: Nov. 17, 2007

Tastes great, but BE SAFE and use the parchment paper/flour in the pan. I only used cooking spray because it was suggested by some of the most helpful reviewers. My cake stuck to the pan and broke into 3 pieces. But it tastes wonderful!

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cassie

Cooking Level: Expert

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Reviewed: Nov. 16, 2007

I made this yesterday for a family treat. :] I didn't put wax paper in the pan, I just greased and floured it really good. I had a little trouble getting it out of the pan after it was done cooking. :l I didn't come out as a perfect rectangle at all.. just a huge ball of..cake. I will use wax paper next time. x] So I took the rollin-pin and made it kind of into a rectangle. I chilled and then added the cream cheese. Wow, the cream cheese was DELICIOUS by the way..I had about 1/2 left over though because i used a different sized pan. If you have strawberries I would recommened eating your left over cream cheese with that, it's DELICIOUS! :D Anyways...mine didn't turn out as beautiful as the picture but I bet it tasted just as great. I only have one slice left in the fridge [everyone is eating it up] :P

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whitney :]

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2007

This was my first time making a roll cake. I did as another reviewer suggested and used the towel to roll it up. Easy and really good!

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Bordergirl7

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Reviewed: Nov. 10, 2007

husband and i both loved it.

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witchmds

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Ramona, California, USA

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Reviewed: Nov. 5, 2007

The cake was easy, moist and a nice balance of flavors. Needs to be baked an additional 2-3 minutes. Although the flavor of the filling is good as directed, it was far too thin for my preference--easily fixed with 1/2 cup of cool whip or whipped cream.

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Double-Oven Lovin'

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 3, 2007

My husband devoured this cake. very spongy and soft. I had no cracking and it rolled very nicely. I filled it with just cool whip. i will be making this agian real soon!

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Oct. 28, 2007

This is both delicious and fool-proof, which makes it a keeper in my book! I use low-fat cream cheese and also add some maple flavoring to the filling. One of my hubby's favorites!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Oct. 19, 2007

Everyone loved this! I was so worried about making it, I thought it would be really hard. But actually I found it easy! As per other reviews, I just sprayed the pan well and skipped the parchment, also I used wax paper coated with powdered sugar instead of the towel. (I also used a 11x15 sheet pan just because I didn't have the right size.) I will make this over and over again- everyone's already asked me to make it for Thanksgiving! Thanks for this wonderful recipe!!

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Lindsey C.

Cooking Level: Expert

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Reviewed: Oct. 18, 2007

When I heard I had to "roll" this cake- I thought it would be impossible, that it would break. It worked just like the recipe said! Expect more than usual time for the cake to cool (since it is rolled up AND in a tea towel.) The cream cheese frosting is delicious, and tastes very homemade. It is a dense cake, tastes best when chilled too. Everyone who tried it with me loved it. And because it is so compact, dense, and easy to pack- this is a very portable dessert for those who have to do traveling for the holidays!

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CookinCoorishii

Cooking Level: Beginning

Home Town: Rock Falls, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2007

this was really great. i didnt have confectioners sugar, so i used regular sugar. it wasnt as fluffy as the picture, but it was decent. very rich.

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Crystal

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Oct. 11, 2007

I am a beginner at baking so i didnt have a Jelly roll pan (I didnt know what it was until i googled it;0) I used a ookie baking sheet that was abt 2 inches high on the sides. I put wax paper (forgot the flour) down & poured the batter. I watched it so it wouldnt overflow while in the oven.. I used wax ppr again & coated it w/ flour (this time) because i didnt have that towel that was reccomended either..(still dont know what that was) It wasnt pretty because it stuck a tiny bit but it tasted great! I made it last night & it was gone this afternoon

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Elana

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Reviewed: Aug. 6, 2007

this is the best recipe for pumpkin roll that i have ever found. i made them last year for dessert on christmas day and the whole family immediately requested that they become a christmas tradition.

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DARCYMAE

Cooking Level: Intermediate

Living In: Tremonton, Utah, USA

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Reviewed: May 27, 2007

Have made this several times and always a hit.

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Daisy

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Reviewed: Apr. 27, 2007

This recipe came out great. I did, however, omit the nuts. I also added 3 Tbsp. of cool-whip to the cream cheese mixture, and after I spread the cream cheese mixture out on to the cake, I spread more cool-whip on top of that. It was the first thing to go after our weekly Bible study. I will definitely make this again.

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Jesus Saves

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2007

I didn't have the correct size pan, so my roll was a little thin. Even so, it was still great. I also didn't use any nuts. Taste was fatastic, but due to the incorrect pan size, it cracked a bit. I'll have to try again with the right size pan. It was so good!

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Angela

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Logan, Utah, USA

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Reviewed: Feb. 4, 2007

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!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 10, 2007

This is the very first time I made these. (I have always been afraid of the rolling of the cake and unrolling) but not anymore! This is awesome! I always used to spend the big money and buy these and get only small pieces, but not anymore! It turned out great!! They only thing is I didn't use the nuts. The cake was very moist and had very little cracks. I filled it with double cream cheese frosting that I made from scratch. Talk about a "little piece of heaven"! I am so happy that I found a recipe to make them and they are not as difficult as I thought. Outstanding recipe! Thanks!

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