It’s moist and Yummy and Freezes suuuper well too! So make it weeks ahead for Thanksgiving 🙂
I put my teen daughter in charge of making this yummy Pumpkin Cake Roll one year and now she makes it every year for Thanksgiving and we love it!
It has a light and delicious cream cheese filling inside that’s heavenly!
What I love even more about this recipe is that you can make it weeks ahead, or bake several of them ahead in our case, and freeze them! Saves time during the busy Thanksgiving week, AND…. I think they are even better when just slightly thawed. My husband and boys never tire of eating this dessert and thankfully my daughter has never tired of making it! I know You’ll love it too.
Pumpkin Cake Roll Recipe:
Grease & flour a 10 x 15 jelly roll pan
Line with parchment paper and grease & flour paper (parchment paper is the very best and easiest way to move this cake around so I wouldn’t do it without parchment). Once you make it, you’ll heartily agree that the parchment is a sanity saver!
¾ cup organic all-purpose-flour
½ tsp. baking powder (I use aluminum free)
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. applepie spice (pumpkin spice works well too)
¼ tsp. Hymalan salt
Stir these dry ingredients together and set aside.
In a separate bowl:
Beat 3 eggs and 1 cup white sugar until slightly thick (just 30 seconds or so)
Now on low, beat in 2/3 cup canned pumpkin.
Next, stir in the dry ingredients into your wet ingredients until nicely mixed.
Spread batter onto parchment lined jelly roll pan and bake 14 – 15 minutes.
Take care not to over bake!
While the cake is baking, prepare by laying a thin bread towel out on a flat surface and then evenly sprinkle onto the towel ¼ cup powdered sugar.
When your cake is done, immediately loosen and lift the parchment paper from the pan and carefully flip the cake onto your sugared towel. Next gently peel off the parchment (it will easily just pull right off your thing flat cake and this is how your cake roll won’t break at all when you flip this thing, it’s totally due to the parchment, which makes this process so so easy and no fail!)
Now roll up cake and towel together! Yes your cake and towel together into a log 🙂 Now Cool your towel rolled-up-cake on a wire rack for a couple hours.
Basically go and finish up other work you have or wash up the dishes and come back to this later! 🙂
Fabulous Filling recipe:
1½ packages cream cheese
2 Tbsp. melted white chocolate
1 Tbsp. melted butter (not margarine)
(I usually melt my butter and choc together making only one dish to wash!)
½ – ¾ C white sugar (we taste it as we go, start with 1/2 cup)
Beat all above together, until nice and creamy.
Last, ON LOW add:
½ – 1 C heavy cream (just enough til filling is soft and smooth and spreadable and not too thick.)
This filling is easy and light and yummy!
Now to put it together:
Your cake is cooled and your filling is made, now the easy part 🙂
Carefully unroll your cooled cake from the towel.
Spread the filling on your unrolled cake (as in the photo above). Don’t spread too close to edges as it will naturally squish out more towards the edges as you roll it up.
Next gently roll your cake back up, without the towel this time! The filling works like glue holding it in place. Wrap your cake roll in plastic wrap and refrigerate at least 1 hour. But the next day is even better!
This cake freezes really really well also and if you just partially thaw and then slice and serve. It’s heavenly, almost like an ice cream cake!
Enjoy it – there won’t be any leftovers, trust me!
Slices of Pumpkin Cake go perfect served with Hot Cider!
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