Favorite Pumpkin Cake Roll
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time.
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time.
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons butter softened
- 1 cup confectioners' sugar
- filling:
- 8 ounces cream cheese softened
- 3/4 teaspoon vanilla extract
- 1 cup sugar divided
- 2/3 cup canned pumpkin
- additional confectioners' sugar optional
- 3 large eggs room temperature, separated
- Carbohydrate 36.5831826284604 g
- Cholesterol 206.753205330616 mg
- Fat 31.6667332853859 g
- Fiber 2.39877584911254 g
- Protein 7.07410487705576 g
- Saturated Fat 18.4632206644846 g
- Serving Size 1 1 servings. (188g)
- Sodium 6012.36180818813 mg
- Sugar 34.1844067793479 g
- Trans Fat 3.1161772566295 g
- Calories 451 calories
Step-by-step
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
- In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture.
- Combine the flour, baking soda, cinnamon, and salt; gently fold into pumpkin mixture.
- Spread into prepared pan.
- Bake at 375 degrees until cake springs back when lightly touched, 12-15 minutes.
- Cool for 5 minutes.
- Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.
- Roll up cake in the towel jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
- In a small bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla until smooth.
- Unroll cake; spread filling evenly to within 1/2 in. of edges.
- Roll up again.
- Cover and freeze until firm.
- May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting.
- If desired, dust with confectioners' sugar.
My Favorite Pumpkin Cake Roll: A Freezer Staple and Perfect Gift
As a busy homemaker, finding time to bake delicious treats can often feel like a Herculean task. However, there are certain recipes that are not only quick to prepare but also offer versatility, making them perfect for various occasions. One such recipe is my go-to pumpkin cake roll, a delectable dessert that's always a crowd-pleaser. This recipe is a lifesaver, especially when unexpected guests arrive or when I need a sweet treat to bring to a gathering. The best part? It freezes beautifully, allowing me to always have a delicious dessert readily available.
The secret to this pumpkin roll's success lies in its simple yet effective ingredients. The blend of warm pumpkin spice, creamy cream cheese frosting, and the delicate texture of the cake creates a truly irresistible combination. I've perfected this recipe over the years, adjusting it to suit my family's preferences and my busy schedule. For instance, I now make four cake rolls at a time, using a larger can of pumpkin, so I always have a stash in the freezer. This means less baking and more time spent with loved ones - a win-win in my book.
This pumpkin cake roll is more than just a dessert; it’s a symbol of home, warmth, and shared moments. Whether it's a casual family gathering or a festive holiday celebration, this cake always adds a touch of sweetness and joy to the occasion. The soft, moist cake, perfectly complemented by the rich and creamy filling, is a delightful treat that everyone seems to adore. I often find myself baking extra rolls to share with neighbors and friends, spreading a little bit of home-baked happiness around my community.
The ease of freezing this cake roll is what makes it such a practical choice. I simply wrap each roll individually and store them in the freezer. They remain fresh and delicious for months, providing a comforting dessert on demand. It's the perfect solution for those unexpected cravings or when I'm short on time for baking. This method is also ideal for gift-giving; a home-baked cake roll is a thoughtful gesture that is always appreciated. The look on people's faces when I present them with one of these rolls is priceless – pure joy and surprise.
Beyond its convenience, the pumpkin cake roll holds a special place in my heart. It reminds me of simpler times, of cozy evenings spent baking with my family. The aroma of pumpkin spice fills the kitchen, creating a warm and inviting atmosphere. The process of baking itself is therapeutic, allowing me to unwind and reconnect with myself. Sharing the final product with those I love multiplies the joy tenfold.
This pumpkin cake roll recipe is a true testament to the power of simple ingredients and thoughtful preparation. It's a dessert that embodies the spirit of home-baking, offering a delicious treat that is both comforting and convenient. So go ahead, try this recipe, and experience the magic of a cake roll that is as versatile as it is delicious. It's more than just a dessert; it's a piece of home, ready to be shared and savored.
Ingredients: (This section is simply a reminder and wouldn't be included if the ingredients list had been provided earlier in the blog post)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 8 ounces cream cheese, softened
- 3/4 teaspoon vanilla extract
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3 large eggs, room temperature, separated
