Pumpkin Cake Roll Recipe

Reviewed on Jan. 11, 2011 by curlybiscuit1

I don't know. Why don't I like this as much as others? It's just okay to me.

Reviewed on Dec. 31, 2010 by tattedpenguin

I made this for Halloween and for Thanksgiving. Both times I put it in the freezer. I think it was better coming from the freezer than newly prepared. It was a hit!

Reviewed on Nov. 27, 2010 by southernsongbird

Very yummy! Next time would add a bit more spices (nutmeg and such,) but still great! Only thing is the wax paper smoked and filled my kitchen with smoke! I would suggest using parchment paper if you have any.

This also would be great for a different season with a lemon flavor in the cream cheese filling.

Reviewed on Nov. 26, 2010 by sdipiazza

Made this for Thanksgiving dinner. I froze it for a couple of days and when it thawed out the top was a little wet. I let it sit for a few hours, then sprinkled with powdered sugar. The sugar melted immediately. When I make again I will just refrigerate for a few hours. The taste is really good...even though I don't care for pumpkin.

Reviewed on Nov. 22, 2010 by CHLOESOPHIA

So easy and so very good!

Reviewed on Nov. 22, 2010 by paige819

This was my first time making a pumpkin roll, i followed recipe exactly and they turned out fantastic, very delicious! I did do as they said and made 4 with a 29.5 oz can pumpkin. perfect.

Reviewed on Nov. 17, 2010 by cookin2c

Everyone that tried this loved it! Even my husband and he's picky about his desserts. I will definitely be making this again and again.

Reviewed on Nov. 10, 2010 by vegasladybug

I could not get my egg whites to get stiff, I tried 2 times. Is it missing the cream of tarter to make it stiff?

Reviewed on Nov. 01, 2010 by schultzy_25

Cake roll turned out great! Cake was very easy to work with. I used Pumpkin Pie mix instead-because I already had some open. Tasted great! Would definitely make this again!

Reviewed on Oct. 29, 2010 by Dimples367

My whole family loved this cake roll. I now have a good desert to take to all the holiday dinners we go to.

Reviewed on Oct. 23, 2010 by Kayla Sue

Very Good. A moist texture, and the cream cheese frosting was delicious. Next time I thought of possibly adding a little pumpkin spice (like some nutmeg, etc.) since I like my spices a tad stronger and more varied than just cinnamon. Still excellent overall. TIP: Lightly flour the wax paper you wrap the pumpkin roll in before placing it in the freezer. This helps it to not stick as much.

Reviewed on Oct. 19, 2010 by beejay4

I have been making this recipe lots of years. The only thing I do differant is use 3/4 cups of pumpkin instead of 2/3 cups. It is much tastier. Give it a try.

beejay 4

Reviewed on Oct. 18, 2010 by tracy3302

This was a huge success at Thanksgiving dinner this year. Easy to make and definitely will make again!

Reviewed on Oct. 01, 2010 by rnj

I found it a little challanging to make but well worth the time. My husband would like one in the frig at all times

Reviewed on Oct. 01, 2010 by sanron44

I usually make 2 rolls at a time, one we eat right away and the second I slice and wrap individually. When the sugar urge hits, I have a slice ready to eat in 10 minutes. Fantastic

Reviewed on Oct. 01, 2010 by CSCan

This is a great recipe. It is a favorite of ours.

My mom puts ice cream in it instead of the traditional filling! That makes it a sure hit also.

Reviewed on Sep. 02, 2010 by slosh29

I would make this in a heartbeat if I could find pumpkin..due to that shortage in last years crop I have been unable to find any pumpkin in my entire area.

Reviewed on Aug. 18, 2010 by irishmist

The suggestion in the magazine of pureeing 2 medium ripe bananas to get 2/3 cup puree to replace the pumpkin was equally good.

Reviewed on May. 14, 2010 by mom23kids

Very easy to make, and delicious to eat.

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

Reviewed on Oct. 02, 2008 by sno-man

I made the cake, taste was great, but, the cake part was gummy, what caused this????

Reviewed on Sep. 19, 2008 by reikcin

These last indefinitely in your freezer. I make huge quantities of these every year and sell them. They are a big hit. People like the fact that there isn't a lot of spices in them.

Reviewed on Sep. 19, 2008 by reikcin

Reviewed on Jan. 03, 2008 by malvarez

pumpkin roll ---dessert