Reviewed: Apr. 28, 2012

Overall, the cake recipe worked as advertised. I had trouble with the filling, however. I could not get it to whip up as fluffy as it seemed it was supposed to be. I had to substitute peanuts for the walnuts since one of my children is allergic to walnuts. Admittedly, this affected the taste. My family gave it an average rating of only 2.5 stars, but I think this wouldn't have changed much regardless of the nut topping. They were just not very enthusiastic about the pumkin flavor.

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Reviewed: Dec. 3, 2011

This was my 1st attempt at a rolled cake. I did not hav ethe right pan so made it in a bigger but shallower cookie pan and it still turned out great!

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rach924

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Clovis, California, USA

Reviewed: Dec. 2, 2011

This turned out so delicious and moist! I wanted an alternative for pumpkin pie and this pumpkin roll is now being added to our holiday menu from now on. So yumm!

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NOMOREOUT2EAT

Reviewed: Nov. 25, 2011

Beautiful! I almost chickened out and tried for a layer cake instead because I was worried I would make a terrible mess while trying to roll/unroll. I made the cake exactly as recipe stated. Sprayed my parchment paper and it did not stick to the cake even a little bit. Flipped it directly onto a pillowcase sprinkled with confectioners sugar, rolled it up and stuck it in the fridge to cool which took about 90 minutes. When I unrolled it there was not even a hint of cracking. I did use the whole 8 oz of cream cheese for the frosting-also added 2 T of heavy whipping cream and 1 1/2 t of cinnamon to the icing. I ended up wit a little extra which I spread on top. I was told it was "too good". Will make this again for Thanksgiving next year.

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Arcadia

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: Nov. 24, 2011

I'm not sure what I am doing wrong with this recipe. I made it yesterday and after 25 minutes of baking it was like a custard on the inside. I know I'm going wrong at the egg/flour stage but I'm not sure why. Any pointers on what the consistency after 5 min of beating the egg should be. I did it again today and I'm pretty sure I did it wrong again : ( I know I can do it right and it will be great but I don't know what is wrong.

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k.smith313

Reviewed: Nov. 23, 2011

I've been making these cake rolls for well over 25 years now and you don't need to grease the jelly roll pan. Just line it with wax paper and allow enough paper extending over the ends of the pan so you can use it for handles to lift the cake out. I also lift the pan up and slap it down on the counter several times to make the batter spread more evenly over the pan. After the cake is baked and lifted out of the pan, generously sift powdered sugar over it, then lay it on a linen dish towel (or pillowcase) and roll it all up together. I allow them to cool no more than an hour. If you allow it to get completely cold it will be more likely to crack when you unroll it. One more thing, do not overbake. I bake mine for 15 minutes @ 350F, no more, no less.

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SHARRYN

Cooking Level: Intermediate

Home Town: Alexandria, Pennsylvania, USA

Reviewed: Nov. 18, 2011

This is my new Thanksgiving go to dessert. Simple to make and disappears in minutes. It was the hit of my Thanksgiving potluck today. Everyone wished there was two!

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MarissaT

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Morrison, Colorado, USA

Reviewed: Nov. 17, 2011

Easy and yummy!! I served mine with some gingerbread flavored ice cream...those that ate it raved;)

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sweetstuff

Reviewed: Nov. 8, 2011

I made this for a church function and when all was said and done, those who brought a store-bought roll had left overs and mine was gone. Everyone said that it was so light yet delicious...and I agree!

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alicat

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Dayton, Nevada, USA

Reviewed: Nov. 6, 2011

Not much to add to everyone elses notes except that I totally agree with reducing the powdered sugar and adding cool whip. I used 3/4 cup powdered sugar and 3/4 cup cool whip. It gave it a "not too sweet" taste and was much better as to not taste too much like powdered sugar. Top notch and my house smelled amazing. My family came in from hunting and my 16 year old son told me the smell was making him crazy. It smelled a bit like christmas today

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