The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Cake Roll

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This recipe comes from my momma’s recipe box and it was my favorite as a kid! It’s easier than you think.

Ingredients

  • FOR THE CAKE:
  • 3 whole Eggs
  • 1 cup Sugar
  • ⅔ cups Canned Pumpkin
  • 1 teaspoon Lemon Juice
  • ¾ cups Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ½ teaspoons Salt
  • ½ cups Powdered Sugar (for Sprinkling)
  • FOR THE FILLING:
  • 1 cup Powdered Sugar
  • 6 ounces, weight Softened Cream Cheese
  • 4 Tablespoons Butter, Softened
  • ½ teaspoons Vanilla

Preparation

Preheat oven to 375 F.

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.

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.

While this bakes, shake 1/2 cup powdered sugar over a tea towel.

Make filling by combining all ingredients in a mixing bowl and whipping until smooth. Everything needs to be ready before the cake comes out!

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.

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.

2 Comments

You must be logged in to post a comment.

Profile photo of 4littleFergusons

4littleFergusons on 11.6.2013

You could use parchment paper if you were worried about the wax burning or melting.

Profile photo of Barbra

Barbra on 10.27.2013

Waxed paper???? Are you sure you don’t mean parchment paper??

No Reviews

You must be logged in to post a review.

Related Recipes

Kentucky Butter Cake
Profile Photo by Beth Pierce in Desserts
This scrumptious Kentucky Butter Cake is a super moist vanilla butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Freezable Yorkshire Parkin
Profile Photo by Caroline in Desserts
Sticky, gingery, gooey and indulgent. This traditional British cake is easy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy


Keto Orange Olive Oil Cake
Profile Photo by Kendall Smith in Desserts
This keto orange olive oil cake is an amazingly moist, gluten-free,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy