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Nutty Pumpkin Cake Roll Recipe

Nutty Pumpkin Cake Roll Recipe

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 YIELD:10 servings


  • 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
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract


  • 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.

Nutritional Facts

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

Reviews for Nutty Pumpkin Cake Roll

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Animal2 User ID: 6127096 74685
Reviewed Nov. 14, 2012

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

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"

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"

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 !"

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."

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!"

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! I also change the nuts, depending on what I am in the mood for and it tastes just as good."

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"

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."

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