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Pumpkin Roll Cake

SUBMITTED BY: Stephanie PHOTO BY: Allrecipes

"A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired."
RECIPE RATING:
The reviewer gave this recipe 109 stars. This recipe average a 4.8 star rating.
Read Reviews (109)
Original recipe yield 15 x10x1-inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
  3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2006 by LYNN100
We made 20 of these this past weekend. We found that if you just spray the pan good with pam... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2005 by JKIM53
Very delicious! If you grease and flour the sheet well before putting the batter on, you don't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2005 by lori from Connecticut
I've been making this for quite a few years. Everybody loves it. Just make sure that you put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2008 by RALWATTAR
This cake is so delicious, I cannot recommend it enough. I added 1/2 tsp. ginger to the cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2006 by Suzanne
Suzanne MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by squeaky6
Taste fantastic, appearance ehh... due to cracks. Boy did I find that rolling process... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2006 by Susie
I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2006 by Robin
Hi, this recipe is similar to one I have and love, however, mine calls for 1 tsp. of ginger. I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2005 by GOLDILAUX