100% would make again
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“This is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift,” says Erica Berchtold of Freeport, Illinois. TIP: “It's in such demand, I use a 29-ounce can of pumpkin to make four rolls at a time.”
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Nutrition Facts: 1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.
Pumpkin Cake Roll published in Quick Cooking September/October 2005, p48
This moist and creamy pumpkin roll recipe has a tantalizing aroma that is sure to make mouths water.
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Reviewed on Nov. 18, 2009 by tsp5424
Thought it sounded difficult, but wasn't bad at all. My family loved it and we will make a double batch for Thanksgiving. Excellent!!
Reviewed on Nov. 17, 2009 by leslieboyd2660@comcast.net
excellent--make a double batch
Reviewed on Nov. 08, 2009 by amethystra
At first, I was scared to make something like this as it sounded complicated.. but it wasn't! I brought it to a potluck and people are already asking me to make this again for the holidays. Thanks for this recipe!
Reviewed on Nov. 02, 2009 by Grandmacooksfor9
I've been making this recipe for 15 years and told it is a "must have" for the Thanksgiving holiday dinner. The only difference in my recipe is to sprinkle 1 cup of chopped nuts on the batter before baking. It really adds to the taste. Penny - NJ
Reviewed on Oct. 16, 2009 by louanngreene
I love this recipe. It was really pretty easy to make and my husband loved it! It's a keeper and I will be serving this for Thanksgiving.
Reviewed on Sep. 25, 2009 by IMAQT2
This recipe is a sure hit! I added cocco to the powdered sugar and chocolate mini chips to the cream filling. Sooo good!
Reviewed on Feb. 13, 2009 by ash8709
Although i didnt do the powdered sugar on the ouside this was GREAT!! It was just the right touch to a family dinner!!
Reviewed on Nov. 21, 2008 by coonrods
As a member of Indiana extension homemaker of white county. We now bake 1000 pumpkin rolls over 3 days time. the first day is just cracking the 300 dozen eggs and putting them in buckets. And premeasuring all the dry ingredients. We also make all the icing on this day. 2nd. day is baking all day. We spray the pans line them with waxpaper, spray again..bake then turn the cakes out on new sheet of wax paper that has been sprinkled with powdered sugar. when cold we roll them up and put them in the frig, until the 3rd day when we unroll them ,spred the cream cheese icing on them clear to the edges, then roll them up and roll up again in a new sheet wax paper. then wrap in foil. This was our 5 yr. and we have gotten thing running smoothly. But really think if your doing one or a thousand use the wax paper instead of towels.
Reviewed on Oct. 21, 2008 by cutlarie
A+ recipe. Thought it would be harder than described but it wasn't. A little messy with the powdered sugar towel. Definitely make again!
Reviewed on Oct. 19, 2008 by azgirl1948
I tied to watch the video showing how to make a cake roll but it is defective -- the screen turns black when you hit to play button.Please repair and post again.Wanda
I tied to watch the video showing how to make a cake roll but it is defective -- the screen turns black when you hit to play button.
Please repair and post again.
Wanda
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