Cinnamon Biscuit Peach Cobbler

Gingerbread Pudding Cake

Lemony Gingerbread Whoopie Pies

Peaches & Cream Jelly Roll

Gingerbread Cheesecake

Raspberry Cake Roll

Peach Cake

Peach Upside-Down Cake

Peachy Peach Bread

Upside-Down Peach Cake

Cake with Peaches

Butternut Squash Cake Roll

Luscious Lemon Cake Roll

Apple Butter Cake Roll

Peachy Cookies

Gingerbread Cake with Whipped Cream Frosting

Gingerbread Cinnamon Rolls

Gingerbread Bundt Cake

Home Dishes & Beverages Cakes Cake Rolls

Peachy Gingerbread Cake Roll

Name: Peachy Gingerbread Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 4 large eggs; 1/2 cup sugar; 1/2 cup packed dark brown sugar; 1/4 cup water; 3 tablespoons butter, melted; 3 tablespoons molasses; 1 teaspoon vanilla extract; 1-1/3 cups all-purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Confectioners' sugar; FILLING:; 2 packages (8 ounces each) plus 3 ounces cream cheese, softened; 1-1/4 cups peach preserves; 1-1/4 teaspoons ground ginger; 1-1/4 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; Confectioners' sugar and sliced peaches, optional

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 15 min. + cooling

Makes

12 servings

Updated: Sep. 11, 2022

My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. —Dawn DePew, Blacklick, Ohio

Peachy Gingerbread Cake Roll Recipe photo by Taste of Home

Ingredients

4 large eggs
1/2 cup sugar
1/2 cup packed dark brown sugar
1/4 cup water
3 tablespoons butter, melted
3 tablespoons molasses
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar
FILLING:
2 packages (8 ounces each) plus 3 ounces cream cheese, softened
1-1/4 cups peach preserves
1-1/4 teaspoons ground ginger
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar and sliced peaches, optional

Directions

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.
Bake at 350° for 12-15 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 small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.

Nutrition Facts

1 slice: 425 calories, 20g fat (12g saturated fat), 127mg cholesterol, 301mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 7g protein.

Peachy Gingerbread Cake Roll

Ingredients

Directions

Nutrition Facts

More from Taste of Home