Nutty Pumpkin Cake Roll Recipe
Nutty Pumpkin Cake Roll Recipe photo by Taste of Home

Nutty Pumpkin Cake Roll Recipe

Publisher Photo
Roll out this well-rounded dessert from June Mullins - and get set to harvest plenty of compliments. "It earns me rave reviews whenever I serve it," attests the Livonia, Missouri mom. "My youngest daughter shared the recipe with me. It's a hit at her house, too."
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 10 servings

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup biscuit/baking mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped nuts
  • Confectioners' sugar
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract

Nutritional Facts

1 serving (1 slice) equals 335 calories, 18 g fat (6 g saturated fat), 85 mg cholesterol, 205 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; 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. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
  2. Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with 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.
  3. For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.
Originally published as Pumpkin Cake Roll in Country Woman September/October 1999, p40

Nutritional Facts

1 serving (1 slice) equals 335 calories, 18 g fat (6 g saturated fat), 85 mg cholesterol, 205 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Nutty Pumpkin Cake Roll

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 14, 2012

"I have made this one several times and it is always a huge hit"

MY REVIEW
Reviewed Nov. 1, 2012

"I make 20 of these a year for christmas presents, give them with home made rehubarb jam. They just love it"

MY REVIEW
Reviewed Nov. 1, 2012

"I make 20 of these a year for christmas presents, give them with home made rehubarb jam"

MY REVIEW
Reviewed Oct. 10, 2012

"I use a very similar receipe and every year I have to make it for my co-workers. I retired this year and they all said ...."don't forget the cake roll in November". I have had them crack occisionally also , but it's supposed to look like a log....the nuts and the cracks are part of it all....just enjoy !"

MY REVIEW
Reviewed Oct. 18, 2011

"I've been making this cake for years and it always comes out great. I got my recipe from a Bisquick ad in one of my monthly magazines. It must have been about 30 years ago. I will make it again, and if anyone loves cream cheese. It's heaven."

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