Nutty Pumpkin Cake Roll Recipe

5 9 10
Nutty Pumpkin Cake Roll Recipe
Nutty Pumpkin Cake Roll Recipe photo by Taste of Home
Publisher Photo

Nutty Pumpkin Cake Roll Recipe

Read Reviews
5 9 10
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."
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 3 large 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:
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

Line a greased 15x10x1-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.
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.
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 slice: 335 calories, 18g fat (6g saturated fat), 85mg cholesterol, 205mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 6g protein.

  • 3 large 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:
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. Line a greased 15x10x1-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNutty Pumpkin Cake Roll

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Animal2 User ID: 6127096 74685
Reviewed Nov. 14, 2012

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

MY REVIEW
henry2a User ID: 5627873 25446
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
henry2a User ID: 5627873 26766
Reviewed Nov. 1, 2012

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

MY REVIEW
janelgb User ID: 6523764 58554
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
MawMawMom User ID: 6102420 27768
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."

MY REVIEW
MsNancy589 User ID: 1857245 69451
Reviewed Oct. 30, 2010

"I made this easy, EXCELLENT 5 star recipe exactly as it is written. I was skeptical, however, my skepticism was unjustified. Thanks for sharing June!"

MY REVIEW
NT5585 User ID: 5481670 21413
Reviewed Oct. 13, 2010

"I have made this recipe time and time again. It is a big hit during the fall seasons and winter time too! Better make two cause they don't last long!...lol I also change the nuts, depending on what I am in the mood for and it tastes just as good."

MY REVIEW
kayss User ID: 3058291 74684
Reviewed Sep. 26, 2010

"this is much easier than traditional recipe ,by using bisquick i dont have to measure flour, baking powder etc. very good"

MY REVIEW
sagibaja User ID: 4443227 35992
Reviewed Oct. 8, 2009

"My family and I love this cake. I make it for my family and friends for the Holidays.

Makes a great hostess gift."

Loading Image