Pumpkin Roll Cake

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Pumpkin_Roll_Cake_MainIt’s time for another PUMPKIN recipe! 😀 For those of you not into pumpkin, please forgive me. (You weirdos) lol JUST KIDDING. And for those of you that love this delightful stuff, I have a few more recipes to share in the near future so get ready!

This glorious cake is a twist on classic Pumpkin Rolls, but a little easier to make and just as delicious. Pumpkin Rolls will always remind me of my Mom. I was telling you all on Facebook that she used to make them every Christmas to hand out as gifts to neighbors and friends. I loved that tradition of hers and have carried it on. 🙂 I may change it up every now and then by making this amazing cake instead. It is so yummy, especially topped with a little whip cream! 

Pumpkin_Roll_Cake

 

Pumpkin Roll Cake
 
Prep time
Cook time
Total time
 
An easy and delicious pumpkin cake with a cream cheese layer. It tastes just like a pumpkin roll!
Author:
Ingredients
  • 6 Tablespoons butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 (15 oz.) can pumpkin puree
  • ¼ cup milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
CREAM CHEESE FILLING
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350° F. Spray a 9x13-inch glass baking pan with non-stick spray. Set aside.
  2. In a large bowl, cream butter and sugar together until fluffy. Add eggs, pumpkin, milk and vanilla. Mix to combine.
  3. In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin mixture and stir until combined. Pour ⅔ of the pumpkin batter into prepared baking dish.
FOR CREAM CHEESE FILLING
  1. In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, ¼ cup sugar and teaspoon vanilla. Continue to beat until smooth and combined.
  2. Spread cream cheese filling evenly over pumpkin batter in pan. Spoon the remaining pumpkin batter over cream cheese layer and smooth out in an even layer. Using a knife, trace the pan in a swirl motion to marble the cream cheese and pumpkin layers together.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake before slicing. Serve each slice with a dollop of whip cream, if desired. Enjoy!
Notes
Store leftovers covered in fridge for up to 3 days.

 

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12 thoughts on “Pumpkin Roll Cake

  1. Hi! I plan to try your recipe this week for my brother’s birthday. If I were to use a metal baking pan, would I need to adjust anything?

  2. Why I dislike Pinterest so much: I just spent 15 minutes drilling down and drilling down to get to the recipe for this pumpkin roll cake!!!! It is simply MADDENING!!!

  3. I have been serching for the print recioe button for over10 min. & it isn’t there. Now i have two choices, forget it, or cooy it out. That is tital frustration. Don’t really have the time.
    I’m talking about the Pumpkin Roll Cake.

  4. This recipe looks so good but some of the recipe directions are cut off within the recipe “frame”. Also, the PRINT button is not showing. You’d responded to someone else that it was a gray button on the recipe card, but unfortunately it’s not there. Hopefully you’re able to fix these minor issues so I can make this… thank you!

    1. Hi Tami. It’s so weird because I can see the grey Print button. I went ahead and updated the recipe card, so hopefully you can print with no problems. 🙂 The print button is right under the photo in the new card.

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