Pumpkin Cake Roll

Recipe from Natalie Raab


3 eggs

1 cup white sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

6 ounces cream cheese

1 cup confectioners’ sugar

1/4 cup butter

1/2 teaspoon vanilla extract


Line a baking pan with wax paper. Grease the paper and set aside. In a bowl, beat egg yolks until thick and. 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. Fold into pumpkin mixture. Spread into pan.

Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Gently peel off waxed paper. Roll up cake in the towel 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. Roll up again. Cover and freeze until firm. Remove from the freezer 15 minutes before cutting.


“It’s special to me because I don’t have to make it and it tastes really good.”


Photo is not real recipe

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