This recipe for Pumpkin Cake Roll may be coming a little late to the annual pumpkin recipe party, but I couldn’t pass up the opportunity to share it with all of my readers. It’s just too good to wait until next fall. This tantalizing dessert of pumpkin cake wrapped around a sweet and tangy cream cheese frosting is addictive. Besides, this Pumpkin Cake Roll freezes well, so if you’ve picked up any pumpkin that’s on sale, you can make several and store them in the freezer until you’re ready to entertain.
This pumpkin cake roll is great for the holidays, but it’s also a great dessert to serve for a brunch, or when the gang is over to watch the game. If you’ve made a few ahead of time and stored them in the freezer, all you have to do is go to the freezer and get the cake. Even Baker’s Man, Bus Boy, and Food Critic can do that. Let the Pumpkin Cake Roll thaw at room temperature for a couple of hours and slice thin with a serrated edge knife. Yes, making this pumpkin cake roll is a little time consuming to prepare, but it’s worth every minute. Did I mention that this Pumpkin Cake Roll is addictive? I don’t mind the extra work involved as long as I get my fix. (Did I just say that? Should I get help?)
Give our recipe for Pumpkin Cake Roll a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- FOR THE CAKE
- 3 eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup flour
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup finely chopped walnuts (optional)
- Powdered sugar for dusting.
- F0R THE FILLING
- 1 cup powdered sugar
- 6 ounces cream cheese
- ¼ cup butter
- ½ teaspoon vanilla
- FOR THE CAKE
- Preheat oven to 375 degrees
- Beat 3 eggs on high speed with an electric mixer for 5 minutes.
- Add 1 cup sugar, ⅔ cup pumpkin puree, and 1 teaspoon lemon juice and beat until well incorporated.
- Stir in ¾ cup sugar, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon full of ginger, ½ teaspoon nutmeg, and ½ teaspoon salt.
- Mix well to incorporate all of these dry ingredients into the pumpkin and egg mixture.
- Pour into a 15X10 inch baking pan, that has been greased and floured.
- Spread mixture evenly over the surface of the pan.
- Sprinkle 1 cup finely chopped walnuts over the cake batter. (Optional, but makes it taste amazing.)
- Place pan in the oven and bake at 375 degrees for 15 - 17 minutes.
- Turn out the cake onto a clean and dry dish towel that has been liberally sprinkled with powdered sugar.
- Immediately roll up the cake with the towel, starting at one of the narrow ends. This is important to do while the cake is still hot to decrease the risk of the cake breaking. The towel should be rolled up inside of the cake at this point.
- Allow the pumpkin cake/towel roll to cool.
- Once the cake is cool, unroll and spread with filling.
- FOR THE FILLING.
- Using your electric mixer, beat together 1 cup powdered sugar, 6 ounces cream cheese, 4 tablespoons butter, and ½ teaspoon vanilla.
- Continue beating until mixture has a smooth consistency.
- Spread all of the frosting, evenly, over the unrolled cake.
- Using the towel to assist, roll up the cake again, but don't roll the towel inside of it this time. Instead, use the towel to help lift and roll the cake.
- Chill until serving time and slice thin using a serrated edge knife.
- Dust with powdered sugar before serving if desired.
- This cake freezes well. Store in your freezer for up to two months and allow to thaw in the refrigerator overnight or for a couple of hours at room temperature.
- Dust with powdered sugar before serving if desired.
Nutrition Information is for a 1″ thick slice of the Pumpkin Cake Roll.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 386
|
|
% Daily Value
|
|
Total Fat 20.6g
26%
|
|
Saturated Fat 8.1g
41%
|
|
Trans Fat 0.0g
|
|
Cholesterol 80mg
27%
|
|
Sodium 220mg
10%
|
|
Total Carbohydrates 46.3g
17%
|
|
Dietary Fiber 2g
7%
|
|
Sugars 35.7g
|
|
Protein 5.9g
|
|
Vitamin D 39%
Potassium 3%
|
|
Calcium 5%
Iron 9%
|