Pumpkin Cake Roll Recipe

Reviewed on Oct. 31, 2009 by ambbrynic

I thought it was only tolerable. To me it wasn't very good at all. It tasted too much of the almond & ginger.

Reviewed on Sep. 29, 2009 by rdnkbrat03

Thank you so much

Reviewed on Sep. 29, 2009 by soberlady

Use the one that does not have the spices in it. That kind is meant to use in pies.

Reviewed on Sep. 29, 2009 by rdnkbrat03

There are 2 different kinds canned pumpkin.. ones without the spices and one with that is all ready for pies. Which do I use?

Reviewed on Nov. 03, 2008 by kay52178

This was really good. I used fat free cream cheese for the filling. Next time, I think I would add a few nuts. I sprinkled it with cinammon sugar and powdered sugar when serving it. Yum!

Reviewed on Oct. 17, 2008 by tmartin2880

I have made a similar pumpkin roll for years. I sprinkle pecans on the batter before baking. This give the finished roll an attractive look and great extra texture.

Reviewed on Oct. 13, 2008 by BJaeckel

My family loved it! It was so easy to prepare, my 7 yr old helped with it and she had so much fun. My 11 yr old has made this his new favorite pumpkin dessert. BJ

Reviewed on Oct. 10, 2008 by cookieme

Imake these every year. For my diabetic husband, I replace the 3 eggs with 6 eggg whites, the sugar with Splenda, and the low-fat cream cheese with fat-free cream cheese. And also, the oleo with low-fat oleo or Fleischmann's Salt-Free Margarine. It always turns out delicious.

Reviewed on Sep. 30, 2008 by angela.hanks

loved it! Was much easier to make than I thought. Great for company. AH

Reviewed on Sep. 23, 2008 by sheehanlj

tastes just like the one my mom made when i was younger....