“This pumpkin cake roll recipe is a combination of other recipes found on the internet. This is a new variation of an old holiday favorite. It keeps in the freezer up to 3 months for a quick dessert. Remove from the freezer 15 minutes before cutting.”

Ingredients Nutrition


  1. MAKING THE CAKE: Preheat oven to 375°F.
  2. Butter bottom of 15x10 inch baking pan; line with waxed or parchment paper.
  3. Next butter paper and slides of pan; dust with plenty of flour to prevent sticking.
  4. In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
  5. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  6. In a small bowl, beat egg whites until soft peaks form.
  7. Gradually add remaining sugar, beating until stiff peaks form.
  8. Fold into egg yolk mixture.
  9. Combine the flour, baking soda, and salt; gently fold into pumpkin mixture.
  10. Spread into prepared pan and bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
  11. Meanwhile, sprinkle a kitchen towel with confectioners’ sugar.
  12. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
  13. Peel off waxed or parchment paper and trim the edges.
  14. Staring with the narrow end, roll the cake up in the towel.
  15. Cool completely, edge down, for 1 hour in the refrigerator.
  16. PREPARING THE FILLING: While cake is standing, In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
  17. Unroll cake; spread filling evenly to within 1/2 inches of edges; roll up again.
  18. Cover and refrigerate at least one hour.
  19. Dust with confectioners’ sugar if desired.
  20. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.
  21. For an extra special treat drizzle each slice with caramel sauce Recipe #69479.

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