Skip to content
  • About
    • FAQs
  • Shop
    • Flash SALE
    • New Products
    • Baking Mixes
    • Desserts
    • Meal Kits
    • Pasta
      • Flavored Pasta
      • ZPasta
      • Pasta Salad
      • Novelty Pasta
    • Pasta Sauces
    • Soups
    • Cases
    • Dishes
    • Gifts
    • Bulk Meal Assortments
  • Recipes
    • Appetizers
    • Entrees
    • Sides
    • Dessert Recipes
    • Dips & Marinades
    • Breakfast
    • Breads & Cakes
  • Contact Us
  • My Account
  • Checkout
Menu
  • About
    • FAQs
  • Shop
    • Flash SALE
    • New Products
    • Baking Mixes
    • Desserts
    • Meal Kits
    • Pasta
      • Flavored Pasta
      • ZPasta
      • Pasta Salad
      • Novelty Pasta
    • Pasta Sauces
    • Soups
    • Cases
    • Dishes
    • Gifts
    • Bulk Meal Assortments
  • Recipes
    • Appetizers
    • Entrees
    • Sides
    • Dessert Recipes
    • Dips & Marinades
    • Breakfast
    • Breads & Cakes
  • Contact Us
  • My Account
  • Checkout
$0.00 Cart

Free shipping on orders $75.00 and over!

Pumpkin Cake Roll

  • October 4, 2017
  • 4:59 pm
  • No Comments
Jump to Recipe Print Recipe
Print Recipe

Pumpkin Cake Roll

Ingredients

CAKE:

  • 1 package Plentiful Pantry Pumpkin Pound Cake Mix
  • 1 cup pumpkin not pumpkin pie filling
  • 2 eggs
  • 1/3 cup water

FILLING:

  • 1 pkg. 8 oz. cream cheese, at room temperature
  • 1 cup powdered sugar sifted
  • 6 tablespoons butter or margarine softened
  • 1 teaspoon vanilla extract
  • Powdered sugar optional for decoration

Instructions

  • FOR CAKE:
  • PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
  • COMBINE mix with water, eggs and pumpkin puree. Stir just until blended. Spread evenly into prepared pan.
  • BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  • FOR FILLING:
  • BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

 

Products Used In this Recipe

     Pumpkin Pound Cake

 

 

Share this recipe

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Discover more recipes

Cheddar Jalapeno Chicken Pot Pie

February 26, 2020 No Comments

Products Used In This Recipe

Almond Pound Cake Waffles

January 24, 2020 No Comments

Corn spoon bread

November 15, 2019 No Comments

Leave a Comment Cancel Reply

Your email address will not be published. Required fields are marked *

Make it easy

Receive “the easy way to gourmet” recipes and promotions delivered right to your in box!

  • Shop
  • Wholesale
  • Customer Service / Return Policy
  • Contact Us
  • FAQs
Menu
  • Shop
  • Wholesale
  • Customer Service / Return Policy
  • Contact Us
  • FAQs
  • sales@plentifulpantry.com
  • 801-977-9077
Facebook-f
Twitter
Instagram
Pinterest
Copyright 2023 © All rights Reserved. Design by Merket Creative
Free shipping on orders over $75.00!
0%