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Pumpkin Cake Roll Recipe

Pumpkin Cake Roll Recipe photo by Taste of Home

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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

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Pumpkin Cake Roll Recipe

Prep: 25 min. Bake: 10 min. + chilling

Yield: 12 Servings

25 10 35

Ingredients

3 eggs
3/4 cup sugar
2/3 cup canned pumpkin
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon plus 1 cup confectioners' sugar, divided
6 ounces reduced-fat cream cheese, cubed
1 teaspoon butter
1/2 teaspoon vanilla extract

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Yield: 12 servings.

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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Reviews for Pumpkin Cake Roll

Pumpkin Cake Roll

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Reviewed on Nov. 04, 2010 by Got2BKD

I have made this twice now in a month. Everyone loved it. This was the first jellyroll style cake I have ever done and it was very easy. The second time I don't think I cooked it long enough as the cake was somewhat more sticky then then first time however, just a minute or so longer in the oven and it would have been perfect.

Reviewed on Nov. 04, 2010 by pamhoudashell

I have made jelly rolls for years. This cake was so sticky on the outside it was difficult to roll. The filling was too loose but that may have been because I used both vanilla and bourbon in it. I will definately make it again since it got rave reviews from others. Next time I will add pumpkin pie spice to the cake and fresh grated nutmeg to the filling, leave the vanilla out and add just the bourbon.

Reviewed on Nov. 04, 2010 by apronstring

had trouble rolling it ,may I just dont know how .

Reviewed on Nov. 04, 2010 by artsyanita

Easy to make but looks like it was hard. My company loved it. I'll be making it for Thanksgiving!

Reviewed on Nov. 04, 2010 by mollymas52

Very easy and quick to make. Everyone loved the favors. I used vanilla extract instead of almond extract. Also added alittle pumpkin seasoning to the filling.

Reviewed on Nov. 04, 2010 by monica adcock

This is absolutely a family favorite..... I get asked when am I gonna start making them. Then I get asked can I make one just for them to take home... LOVE LOVE LOVE THIS one

Reviewed on Nov. 04, 2010 by gnail

I made this Pumpkin Cake Roll for our Halloween Party and it was wonderful and enjoyed by all.

Reviewed on Nov. 04, 2010 by Krr1975

I made it with 3 egg beaters, 1/4 c Splenda, 1/2 c sugar and fat free cream cheese. There was a little difference in the cake texture but worth it to save fat and calories!

Reviewed on Oct. 31, 2010 by nijoal

I had trouble rolling it, it was cracking on me. Any helpful hints on how to roll it successfully?

Reviewed on Oct. 31, 2010 by lousagsveen

This was a little more work than I'd like, but the end result was fabulous. I did substitute Fat Free cream cheese to ease the guilt. My co-workers requested the recipe so I've directed them to you via "share this recipe"

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