Pumpkin Cake Roll Recipe

Name: Pumpkin Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 c. granulated sugar; 3 eggs, beaten; 1 c. canned pumpkin; 1 c. flour; 1 tsp. pumpkin pie spice; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; powdered sugar; 1 (8 oz.) container La Creme whipped topping with real cream, thawed; 1/2 c. chopped crystallized ginger; 1/2 c. chopped pecans

Servings: persons

3/4 c. granulated sugar
3 eggs, beaten
1 c. canned pumpkin
1 c. flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
powdered sugar
1 (8 oz.) container La Creme whipped topping with real cream, thawed
1/2 c. chopped crystallized ginger
1/2 c. chopped pecans

1
Gradually add granulated sugar to eggs mixing until well blended.
2
Stir in pumpkin.
3
Add combine dry ingredients; mix well. Spread batter evenly into lightly-oiled wax paper lined 15 x 10 x 1-inch jelly roll pan.
4
Bake at 350u00b0 for 14 minutes or until cake begins to pull away from sides of pan.
5
Loosen sides immediately; invert onto towel sprinkled with powdered sugar.
6
Carefully remove wax paper.
7
Roll up cake and towel starting at narrow end; cool on rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. granulated sugar, 3 eggs, beaten, 1 c. canned pumpkin, 1 c. flour, and more.

Yes, Pumpkin Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake Roll

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