Mock Pumpkin (Butternut Squash) Roll


"This is a great recipe and makes excellent use of the extra butternut squash from your garden or in times like this year when canned pumpkin is scarce, this is an excellent stand in!"
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2 h servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. 1. Preheat oven to 375 degrees.
  2. 2. Line a cookie sheet with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake for 13-15 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes.
  3. 3. Coat both sides of a flour towel (non-fuzzy) generously with confectioner's sugar.
  4. 4. Turn cake onto the prepared kitchen towel. Gently peel off waxed paper. Roll up cake in the towel; jelly roll style, starting with a short side. Cool completely on a wire rack.
  5. 4. In a small bowl, beat cream cheese, butter, confectioner's sugar and vanilla until smooth. Unroll cake; spread evenly over cake almost to the edge. Reroll again. Putting the cream cheese mixture in the refrigerator for a bit will help it firm up and prevent any oozing out when you reroll it. Cover in plastic wrap for at least one hour. Just before serving, dust with additional confectioner's sugar if desired.


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