The Pumpkin Roll Cake is a back-of-the-box recipe, meaning that it is usually printed on the wrapper on cans of Libby's solid-pack canned pumpkin, so it is a recipe that just about everyone (in the US, anyway) seems to have come across at one time or another. Discounting the brands sold at natural foods stores, Libby's is the most common brand of pumpkin and the one you are most likely to see when at the grocery store, so it is not terribly surprising to find that when people are not making pie with their canned pumpkin, they are often making this cake, as did Nicole, from Pinch My Salt. The cake consists of a very thin pumpkin sponge caked that is rolled up and spread with a generous amount of cream cheese filling, giving it the ideal cake-to-frosting ratio for anyone who enjoys cream cheese frosting.
The recipe is after the jump.
Libby's Pumpkin Roll(from Very Best Baking)
CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup LIBBY'S 100% Pure Pumpkin (canned)
1 cup walnuts chopped, (optional)
FILLING:
8-oz. (1 pkg.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla
1/4 cup powdered sugar (optional)
FOR CAKE:
Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel generously with powdered sugar.
Whisk together flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes at 375F or until top of cake springs back when touched. 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, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Makes 10 servings
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
Reader Comments (Page 1 of 1)
11-29-2006 @ 4:18PM
Nicole said...
Thanks so much for the mention! Just wanted to point out that this yummy cake was actually made by my friend Ruby...I was just there to photograph it and then eat it! I must say that when given the choice between Pumpkin Roll Cake or Pumpkin Pie, I will always choose the cake!
Reply
11-30-2006 @ 12:39AM
William said...
Pumpkin roll was a staple growing up in my household. Call me crazy, but I believe it's the best desert ever. It is that freaking good.
While we were dating, my wife offered to make some goodies for our first trip together to my folks' place. Not knowing any better, she said "have you ever had pumpkin roll?"
We were engaged 6 months later. Coincidence? I think not...
Reply
11-30-2006 @ 5:19PM
Belle said...
Pumpkin sponge cake and cream cheese filling - what an excellent combination. I'm going to have to start looking at those back-of-the-box recipes more often, I think. I think I would choose this over pumpkin pie every time, too.
Reply