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My review
Granny Kat's Pumpkin Roll
Angela
"This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look."
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Ingredients
55 m servings 316 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Nutrition Facts
Per Serving: 316 calories; 14.1 g fat; 43.7 g carbohydrates; 4.9 g protein; 93 mg cholesterol; 306 mg sodium. Full nutrition
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Reviews
Read all reviews 9551224 Ratings
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Most helpful positive review
10/22/2006
I had fun making this. Had no problems whatsoever with the cake sticking to the pan or cracking. Here is what I did. I cut a piece of parchment paper to fit my pan then sprayed the edges of t...
Most helpful critical review
9/6/2012
I don't know what went wrong, but this just did not work for me at all! The taste was excellent, but the texture on the cake was like rubber. I did make it in a larger pan (11x15) because I didn...
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10/22/2006
I had fun making this. Had no problems whatsoever with the cake sticking to the pan or cracking. Here is what I did. I cut a piece of parchment paper to fit my pan then sprayed the edges of t...
10/26/2006
This was a disaster when I tried to roll it. My icing popped out so that I could not roll it tightly. Using less icing may help, and if I ever try this again, I will chill the icing until it is ...
9/8/2006
The roll was pretty easy to make and tasted very good. I have to admit the roll was moister than I probably would like. I baked my cake in an 11X15 for the 15 minutes and it came out perfect. ...
9/27/2007
I learn new tricks with this one every year...Couple of years ago I noticed the roll sticking to pan so I used wax paper under the mix and bake it that way before turning on the towel! 7 years w...
9/15/2005
I have made this a number of time since I got the recipe. I use an 11x15 pan though. Just seems to turn out better in a larger pan. I also used wax paper on the bottom of my pan. On my first try...
10/1/2006
I wish there were more stars available, because I'd give this recipe ALL of them. The method was a smidge difficult at first, but I'm pretty sure that's because I used a pan that was too small....
11/27/2002
Tasty cake. I felt the filling was too plain so I added finely chopped pecans and 1 teaspoon ginger to the cream cheese....MMMmm
10/11/2006
This is the most incredible recipe!!!! I've been making it for a few years now. I make about 6 or 8 at a time and everyone I know waits all year till I make them at Thanksgiving time. Word to ...