Pumpkin Cake Roll Recipe

Reviewed on Apr. 07, 2013 by East_Coast_Girl

I made this cake roll to take to an Easter dinner we were invited to. It disappeared in a flash. Many compliments and requests for the recipe. A new favorite. The only changes I made were adding vanilla to the cake batter and doubling the amount of cinnamon.

Reviewed on Apr. 05, 2013 by karli1013

This was really good, and surprisingly easy! I made two and in one of them I put cinnamon in the filling which was good.

Reviewed on Feb. 07, 2013 by rrfrey21

This was a lot of work to make but soooo worth it! The whole family raved about this. They all thought it was strange idea for a cake, but they changed their mind as soon as they could smell it in the oven! Great recipe, thanks.

Reviewed on Jan. 27, 2013 by alenaann

So good! Going to make this a lot. Family loved it!

Reviewed on Dec. 24, 2012 by Jan4429

This cake roll was yummy. I didn't separate the eggs and it worked just fine. I also added some nutmeg to the cinnamon to bring out more flavor. Will make it again soon.

Reviewed on Dec. 22, 2012 by mapete8

I make this every year at Christmas time. My husband loves it and requests it every year. Love the combination of pumpkin and cream cheese

Reviewed on Dec. 15, 2012 by fishrgal

This was fabulous! Couldn't stop eating it! I may use ice cream next time instead of the cream cheese and powdered sugar, roll it up and freeze. What a great dessert that would be also.

Reviewed on Dec. 11, 2012 by turbogoddess

I made this for the ladies in the front office of my daughter's school. It got rave reviews. It is super easy to make also. One of my go to recipes now.

Reviewed on Nov. 23, 2012 by Tomcatlover

Everyone at Thanksgiving loved this! This is delicious!

Reviewed on Nov. 21, 2012 by marcyskitchen

It's a little bit time consuming but well worth it!!! I usually make a double batch (8) at a time for gifts to family and friends they all just love it.

Reviewed on Nov. 01, 2012 by cpscoot

I use Parchment Paper instead of waxed (releases easier) and add in more spices... a little less butter (filling fluffs more) - OTHERWISE... this is so YUM!!! everyone LOVES it!!!

Reviewed on Oct. 29, 2012 by KHB78

I made this for dessert this evening & it turned out GREAT! The cake is light & fluffy, and filling is also light and fluffy. This is definitely going to be a huge hit for the upcoming holidays!

Reviewed on Oct. 28, 2012 by Jpcase

I would make again, but add more spices. This recipe needs more than just cinnamon.

Reviewed on Oct. 26, 2012 by marjie53

Made this recipe for a party at work. I followed the recipe exactly. It was delicious and several people asked for the recipe. They even requested that I make it again for our Thanksgiving party.

Reviewed on Oct. 12, 2012 by mariahramey

Followed this recipe exactly and it turned out excellent! My family and friends asked me to make it again. My husband declared this should be served each year for Thanksgiving! I'm making it tonight for a get family together. Great Recipe!

Reviewed on Oct. 08, 2012 by Buckeye_baker

I made this for a co-worker of mine and she absolutely loved it. She is demanding more. So, I will make more of it!

Reviewed on Oct. 08, 2012 by mayo1948

This recipe has a few more steps than others, but it is worth it. My cake is not as thick as many of the pictures I see, but, is quite delicious.

A Favorite of my grandchildren.

Reviewed on Oct. 08, 2012 by kylachlan

This is very good. Made it for Thanksgiving Dinner and everyone loved it.

Reviewed on Jul. 26, 2012 by kshea

This is really good. I add a little more cinnmon and some orange juice.

Reviewed on Feb. 12, 2012 by momof29

We've been making this one for years. We have had no complaints from the troops!

Reviewed on Jan. 14, 2012 by mishfish

This was the first pumpkin roll I tried- my husband loves them. It turned out perfect and was pretty easy.

Reviewed on Dec. 16, 2011 by lizabake

This cake always gets rave reviews. The filling is a bit sweet for me; I like the tang of the cream cheese to be a little more prominent. Next time I will reduce the sugar by a half cup or so.

Reviewed on Dec. 04, 2011 by zimmb

I made this twice now and no hint of cracking, and not dry at all, I did freeze them overnight. Plan to make about 20 more for friends and neighbors for Christmas.

Reviewed on Nov. 27, 2011 by bettiebmc

Everytime I make this I get great raves. My grandsons loved it during the Thanksgiving Holidays.

Reviewed on Nov. 25, 2011 by bereitbach

I have made several pumpkin cake rolls, but this is the best recipe I have ever used. Much easier to work with than previous recipes I have had. I tried rolling it in a dampened towel to prevent the roll from sticking. It didn't stick, but it also didn't allow the powdered sugar to stay on either. I think I will try wax paper next time as suggested by other reviewers. Still, this turned out the best of any I have ever made!

Reviewed on Nov. 23, 2011 by eviecolon

It is definitely an easy recipe, I got to make it with my daughter. I made it for thanksgiving to give my sister-in-law at her dinner party. Ivelise Colon Morrisville, NC

Reviewed on Nov. 20, 2011 by dwvwilliams

My family loves the taste of this cake but I have tried making it several different ways, it always breaks! It tastes great but what am I doing wrong?!

Reviewed on Nov. 17, 2011 by JenS42

I made this for the first time last Friday and have made it 2 more times since--it's been less than a week! Family, friends, co-workers all LUV it

Reviewed on Nov. 15, 2011 by cookinfanatic25

Even though this is a fun and easy recipe to make, I had a hard time assembling it and the frosting did not turn out right. I am disappointed about that part but other than that am pleased. I will keep trying other similar recipes.

Reviewed on Nov. 13, 2011 by robynrenee

This is DELICIOUS. Best when served at room temperature. I will be making this at Christmas again...every year!!! Turns out just like the picture.

Reviewed on Nov. 06, 2011 by shelme1

my 7 year old daughter practically made this herself. it is simple quick and absolutely yummy. i also used wax to roll it up instead of a towel and it worked wonderfully:))))

Reviewed on Nov. 06, 2011 by kshea

I use this recipe every Fall. I add 1/4C orange juice, l/4t. nutmeg, and 1/4t. ginger, and increase cinnamon to 1t. I also add 1t. orange zest to filling. When spreading the cake into the pan I make the edges thicker so it won't cook to hard. I also make 2 days ahead then it's not dry. I also use parchment paper. No problems with this cake, it's great!

Reviewed on Oct. 31, 2011 by annie1992

It's also the recipe i use and I never separate the eggs, it works fine.

In spite of another reviewer saying it's difficult and hard to work with, I've never had a problem, I think it's one of the easiest cakes I've ever made. I use parchment paper in place of a towel to roll it up, it's wider than waxed paper and so works well for me.

Reviewed on Oct. 30, 2011 by Charelene

My recipe is similar. I use parchment paper instead of wax paper or towels. Tried all three and parchment is the best. I make at least 4 at a time and freeze. Family and friends want this as birthday cake!

Reviewed on Oct. 29, 2011 by jokar7811

Just like my recipe except I sprinkle about a 1/4 cup of chopped pecans on the batter prior to baking

Reviewed on Oct. 29, 2011 by redhotretriever

I have made this for the past several years and it is not difficult to work with. #1 Do NOT overbake it, bake just until it is done and springs back to the touch. #2 As soon as it is out of the oven sprinkle w/pwdr sugar, flip it and roll immediately, do not let it cool first. Yes, read the directions, it can and should be frozen after you fill it and roll it. If you serve it immediately it seems a bit dry but freeze it first for a few hours or better yet, make it a day or more ahead of time, freeze it and it is extremely moist...freezing it fixes the dryness. It's awesome!

Reviewed on Oct. 29, 2011 by Lori42

I have made about 25 of these every year for the past 30 years. They are given as gifts and eaten all through Thanksgiving and Christmas. I have it down so that I have an assembly line. I have one in the oven, one in a pan ready to go in the oven, one ready to go in a pan and another half of one ready to be mixed:). I also beath the eggs all together without separating, and it works great. I get 5 pumpkin rolls out of a 29 oz can. This year I'm going to try rolling in wax paper instead of towels as suggested by another reviewers. It sounds like a great idea.

Reviewed on Oct. 28, 2011 by Jesusisgood

Yes the freeze well!

Reviewed on Oct. 28, 2011 by mep52

This is the BEST recipes. Oh my. This is the one my husband always asks for.

Reviewed on Oct. 23, 2011 by mariposa8971

omg!!! This cake is so good. Only one thing I changed. Dont use a kitchen towel just use wax paper with the powdered sugar to roll its so much easier. Does anyone know if this cake can be frozen???

Reviewed on Oct. 21, 2011 by ctskrs

I made this a couple years ago and everyone loved it and wants it again and again.

Reviewed on Oct. 20, 2011 by jenna.piper

Absolutely fabulous recipe

Reviewed on Oct. 20, 2011 by christinebauer

I made this last night for my husband who loves pumpkin rolls. I thought he was about to die it was so good!! as long as you follow the directions you should have no problem making this, it was my first time making one and it was a huge hit with the hubby and co- workers! making another one tonight!

Reviewed on Oct. 16, 2011 by pltsallen

the cake is very difficult to work with. I tried it on 6 different attempts.

Reviewed on Oct. 13, 2011 by sirod39

I found I didn't have to separate the eggs yolks and whites...beat them all at once and then added the sugar...Then I folded in the pumpkin.....turned out very well

Reviewed on Oct. 02, 2011 by blondiecnw

it needs the high altitude recipe though :(