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Pumpkin Cake Roll Recipe

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Roll out this well-rounded dessert from June Mullins - and get set to harvest plenty of compliments. "It earns me rave reviews whenever I serve it," attests the Livonia, Missouri mom. "My youngest daughter shared the recipe with me. It's a hit at her house, too."

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Pumpkin Cake Roll Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 10 Servings

20 15 35

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit/baking mix
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup chopped nuts
Confectioners' sugar
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. 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.
For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.

Nutritional Facts 1 serving (1 slice) equals 335 calories, 18 g fat (6 g saturated fat), 85 mg cholesterol, 205 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pumpkin Cake Roll in Country Woman September/October 1999, p40

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Reviews for Pumpkin Cake Roll

Pumpkin Cake Roll

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Reviewed on Nov. 14, 2012 by Animal2

I have made this one several times and it is always a huge hit

Reviewed on Nov. 01, 2012 by henry2a

I make 20 of these a year for christmas presents, give them with home made rehubarb jam. They just love it

Reviewed on Nov. 01, 2012 by henry2a

I make 20 of these a year for christmas presents, give them with home made rehubarb jam

Reviewed on Oct. 10, 2012 by janelgb

I use a very similar receipe and every year I have to make it for my co-workers. I retired this year and they all said ...."don't forget the cake roll in November". I have had them crack occisionally also , but it's supposed to look like a log....the nuts and the cracks are part of it all....just enjoy !

Reviewed on Oct. 18, 2011 by MawMawMom

I've been making this cake for years and it always comes out great. I got my recipe from a Bisquick ad in one of my monthly magazines. It must have been about 30 years ago. I will make it again, and if anyone loves cream cheese. It's heaven.

Reviewed on Oct. 30, 2010 by MsNancy589

I made this EASY, EXCELLENT 5 star recipe exactly as it is written. I was skeptical, however, my skepticism was unjustified. Thanks for sharing June!

Reviewed on Oct. 13, 2010 by NT5585

I have made this recipe time and time again. It is a big hit during the fall seasons and winter time too! Better make two cause they don't last long!...lol I also change the nuts, depending on what I am in the mood for and it tastes just as good.

Reviewed on Sep. 26, 2010 by kayss

this is much easier than traditional recipe ,by using bisquick i dont have to measure flour, baking powder etc. very good

Reviewed on Oct. 08, 2009 by sagibaja

My family and I love this Cake. I make it for my family and friends for the Holidays.

Makes a great hostess gift.