Pumpkin Cake Roll

READY IN: 45mins
Recipe by Bake-a-holic

This is a variation of the Libby's recipe and it is SO good. The filling is nice and thick. I would recommend using a mixer.

Top Review by Chef ChiSox1

I brought this to Thanksgiving dinner, and was it a hit! Someone said it tasted like carrot cake w/out the carrots. I made it with 1/2 t of ginger and served whipped topping next to each slice. Will definently be making again!

Ingredients Nutrition


  1. In a medium bowl, make filling by mixing all filling ingredients together and setting aside.
  2. Preheat oven to 375°F.
  3. In a large bowl, beat eggs for 5 minutes.
  4. Gradually add sugar.
  5. In separate bowl, mix remaining ingredients together EXCEPT nuts; gradually add to egg mixture.
  6. Grease a 15x10x1 cookie sheet; line with wax paper; grease and flour paper.
  7. Spread mixture EVENLY onto cookie sheet; top with nuts and bake for 13-15 minutes or until top of cake springs back when touched.
  8. Sprinkle a cotton kitchen towel liberally with powdered sugar.
  9. Immediately loosen and turn cake onto towel; carefully peel off paper.
  10. Roll up cake and towel and allow to cool on wire rack.
  11. Unroll cake VERY CAREFULLY and remove towel; spread filling over cake and reroll.
  12. Wrap with plastic wrap and refrigerate at least one hour before serving.

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