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Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave…and no one has to know just how easy it was! Heidi Reinhard - Montpelier, Indiana
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 slice equals 182 calories, 5 g fat (3 g saturated fat), 64 mg cholesterol, 212 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Pumpkin Cake Roll in Healthy Cooking October/November 2008, p66
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Reviewed on Oct. 30, 2011 by Prairedawn
I just made this deliciouse cake roll today and brought it to a church potluck. My son had a piece and said it was pretty good, I guess it was (I didn't actually get to taste, becuase it was gone by the time I went through the line!) I will have to make it again soon for dessert at home, so that I can have a piece too. One thing I did a little differently is I used a piece of parchment paper (and no oil or grease) on my baking sheet. It worked just fine when I went to invert and roll onto a dusted towel. I didn't use my mixer to make the frosting, so I had little lumps of powered sugar in there, but I don't think people minded. The frosting color too, was different - I think becuase of the neufchutel cheese. Overall, it was an easy cake to make and pretty tasty too- I think!
Reviewed on Oct. 29, 2011 by SDawsonH
I have made this recipe twice...it is easy to complete and results are amazing...a beautiful desert to make to your favorite fall party!
Reviewed on Oct. 28, 2011 by wh2
I am not big on the taste of pumpkin, but I love this cake. We ate one and I made another right away. It is great frozen.
Reviewed on Oct. 26, 2011 by administrator
If directions are carefully read throug, the 1 TBS of confectioners sugar goes on the towel. The additional 1 cup goes in the filling,
Reviewed on Oct. 26, 2011 by Grammajo7
I'm with Craftycas.....this recipe is very vague. Confectioners sugar DIVIDED????? What, divided in HALF????? 2/3's ???? I am going to try using the Splenda.....
if made it is awsome making it again
Reviewed on Oct. 03, 2011 by loweingart
Great recipe! So very easy to do and so showy and elegant. The only change was I added more pumpkin pie spices to taste.
Reviewed on Oct. 01, 2011 by debmelmolly
Fantastic!
Reviewed on Dec. 12, 2010 by kimhouse207
I"ve tried several of these recipes hoping to achieve a fluffy texture like the store bought ones but it fell short.. a little sticky and dense
Reviewed on Dec. 04, 2010 by janet s
You must have missed the 3/4 c sugar in the recipe. This is granulated sugar, not the confectioner sugar. The confectioner sugar is for the filling.
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