Pumpkin Cake Roll Recipe

Name: Pumpkin Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 3 whole Eggs; 1 cup Sugar; 2/3 cups Canned Pumpkin; 1 teaspoon Lemon Juice; 3/4 cups Flour; 1 teaspoon Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Ginger; 1/2 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1/2 teaspoons Salt; 1/2 cups Powdered Sugar (for Sprinkling); FOR THE FILLING:; 1 cup Powdered Sugar; 6 ounces, weight Softened Cream Cheese; 4 Tablespoons Butter, Softened; 1/2 teaspoons Vanilla

Servings: persons

FOR THE CAKE:
3 whole Eggs
1 cup Sugar
2/3 cups Canned Pumpkin
1 teaspoon Lemon Juice
3/4 cups Flour
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoons Nutmeg
1/4 teaspoons Cloves
1/2 teaspoons Salt
1/2 cups Powdered Sugar (for Sprinkling)
FOR THE FILLING:
1 cup Powdered Sugar
6 ounces, weight Softened Cream Cheese
4 Tablespoons Butter, Softened
1/2 teaspoons Vanilla

1
Preheat oven to 375 F.
2
In a mixing bowl using a mixer with whisk attachment, beat 3 eggs for 5 minutes. Then add sugar, pumpkin and lemon juice. Add dry ingredients (flour through salt) and beat until combined.
3
Prepare a 15x10x1 inch pan by lining it with waxed paper. Scrape cake batter into pan and spread evenly. Bake at 375 F for 15 minutes.
4
While this bakes, shake 1/2 cup powdered sugar over a tea towel.
5
Make filling by combining all ingredients in a mixing bowl and whipping until smooth. Everything needs to be ready before the cake comes out!
6
When it's done, pull cake from the oven, set it on a rack and let it cool no more than 5 minutes before flipping it over onto your powdered sugar tea towel. Working from a short end of the cake, roll up the cake with the towel.
7
Cool another 3-5 minutes and while cake is still warm, unroll it, spread with filling evenly and all the way to the edges. Quickly re roll again (this time without the towel) or it will crack. Wrap with plastic wrap and cool in fridge until serving. Sprinkle with more powdered sugar just before serving.

813

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: FOR THE CAKE:, 3 whole Eggs, 1 cup Sugar, 2/3 cups Canned Pumpkin, 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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