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Pumpkin Cake Roll


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  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 cup confectioners sugar
  • 4 Tbs. butter
  • 1/2 tsp. vanilla
  • 1 8 oz.cream cheese,softened



Step 1

Beat eggs on high speed of mixer for 5 minutes,then add pumpkin & lemon juice.Gradually beat in sugar.Sift together flour, baking powder, cinnamon,ginger,nutmeg and salt. Fold into pumpkin mixture.Pour into well greased and floured 15 x 10 x 1 inch baking pan.Top with finely chopped walnuts.Bake at 375* for 15 minutes or until done.Turn out on dish towel sprinkled with confectioners sugar.Starting at narrow end roll towel and cake together and cool.

Combine confectioners sugar, cream cheese,butter and vanilla and beat until smooth.Unroll cake and spread with filling.Roll up again wrap with plastic wrap then foil.Freeze .Slice while frozen place in fridge one hour before serving.

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