Rating: 4.29 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Pumpkin cake rolled like a jelly roll with cream cheese filling.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
15
Yield:
1 - 15 inch cake roll
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

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  • Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.

  • Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.

  • To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.

Nutrition Facts

414 calories; protein 6.5g; carbohydrates 56.8g; fat 18.9g; cholesterol 123.5mg; sodium 324.1mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
11/03/2003
This made a delicious and beautiful cake that pleased everyone who tried it!! It was fairly easy to roll, and I only ended up with one crack which I disguised by tucking under. There was extra filling left over, but it was tasty and I used it for something else, so no harm was done there!! The cake was moist and wonderful. I changed nothing in the recipe, and shall make it again! Read More
(13)

Most helpful critical review

Rating: 1 stars
11/28/2011
To me presentation is everything and the photo of this pumpkin roll looks awful. The icing is suppose to be on the inside rolled up not on the outside. Read More
(6)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/03/2003
This made a delicious and beautiful cake that pleased everyone who tried it!! It was fairly easy to roll, and I only ended up with one crack which I disguised by tucking under. There was extra filling left over, but it was tasty and I used it for something else, so no harm was done there!! The cake was moist and wonderful. I changed nothing in the recipe, and shall make it again! Read More
(13)
Rating: 4 stars
11/04/2006
This is very good, but I use baking mix instead of the flour, and sprinkle my towel with confectioners sugar before rolling. Read More
(12)
Rating: 5 stars
08/29/2002
This cake was fabulous!! I served it at a birthday party for my friend along with cinnamon ice-cream and it was a HUGE hit! Make sure to keep it stored in the refridgerator though. Read More
(11)
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Rating: 1 stars
11/27/2011
To me presentation is everything and the photo of this pumpkin roll looks awful. The icing is suppose to be on the inside rolled up not on the outside. Read More
(6)
Rating: 5 stars
07/25/2004
Made this for gifts last Christmas. It was great! Read More
(3)
Rating: 5 stars
11/18/2014
I did make the pumpkin roll last year and we loved it. Read More
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