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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 Nov. 22, 2010 by Teinerfl
I made this recently and overall, it was a big hit. I doubled the recipe & made one plain and one with nuts (per another recommendation)...I think it was crushed pecans or walnuts? I baked them both the minimum time (10 min.) but at the same time...the one with nuts was almost a bit too cooked on the edges so I just cut those off. The one without nuts was a bit underdone and I let it bake another minute or so. They both were a big hit with the crowd! I had a few remaining pieces and put waxed paper between the slices & have frozen them...we'll eat the rest in a few days for Thanksgiving!
Reviewed on Nov. 06, 2010 by carol_ds
I made this Sunday at noon and by 4:00 it was all gone - everyone from grandparents to children loved it and no one but me even knew it was a "light" version!
Reviewed on Nov. 06, 2010 by JFenrick
Even though it took a while to make it was well worth the time. My non-pumpkin eaters even liked it!
Reviewed on Nov. 05, 2010 by anet@cyberbeach.net
Delicious. Followed the directions and succeeded wonderfully. My family loved it. Used light cream cheese and all went fine. Highly recommended.
Reviewed on Nov. 05, 2010 by toni.m
I have been making this every year for 17 years. My family has come to expect it every thanksgiving. Sometimes my boys will ask me to make it in the middle of summer too..
Reviewed on Nov. 05, 2010 by raiderbaby
My husband loves this recipe I have made it for him several times and know he raves to the rest of the family and I have started to make it for family dinners. Love it love it!!
Reviewed on Nov. 04, 2010 by pineyguy
Only 5 stars? I used Splenda instead of sugar and it was wonderful! Try it with splenda and see what you think. Everyone loved it.
Reviewed on Nov. 04, 2010 by ml8jmg
I made the mistake , using a larger pan, but it was still good, neighbors loved it.
Reviewed on Nov. 04, 2010 by kerred84
My family loved this recipe.
Reviewed on Nov. 04, 2010 by B2bizzy
Definitely will make this recipe again but next time I'll use vanilla instead of almond extract.
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