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.
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