Delicious Pumpkin Roll Cake: A Fun Twist on Tradition

Making a cake roll—also known as a jelly roll, Swiss cake roll, or Yule log—using boxed cake mix offers added convenience and yields two cakes instead of one, as is typical with most scratch recipes. This dual output opens up possibilities for creative experimentation with flavors and fillings.

In my latest culinary adventure, I opted against creating two identical cakes. Instead, I focused on crafting one traditional pumpkin roll featuring a rich cream cheese filling, while the second was a cinnamon-infused vanilla cake rolled with a pumpkin filling. Though the latter turned out beautifully in terms of flavor, the pumpkin filling didn’t possess the necessary consistency to serve as a good filling, which was a disappointment.

However, the classic pumpkin roll was a success, and I’m excited to share that recipe with you.

Pumpkin Roll Recipe

• For the cakes:
  • 6 large eggs
  • 1 (15.25-ounce) package yellow cake mix (see note below)
  • 2 teaspoons ground cinnamon
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 (15-ounce) can pure pumpkin puree
  • Confectioners’ sugar, for dusting
• For the cream cheese filling:
  • 2 (8-ounce) blocks cream cheese, softened to room temperature
  • 1 cup unsalted butter, softened to room temperature
  • 4 cups confectioners’ sugar
  • 1 tablespoon vanilla extract or vanilla paste

Instructions

1. Preheat your oven to 325°F (165°C). Line two half-sheet pans with parchment paper. Standard half-sheet pans typically measure 13 by 18 inches, but you can also use 10 by 15-inch pans for thicker cakes.
2. In a large mixing bowl, use an electric mixer to beat the eggs on medium speed for three minutes until the mixture appears light and airy.
3. In another bowl, mix the yellow cake mix with ground cinnamon. Combine the dry ingredients with the beaten eggs, oil, water, and pumpkin, whisking by hand for about two minutes until smooth.
4. Divide the batter evenly between the prepared pans. Bake at 325°F for 8 minutes for 13 by 18-inch pans, or 10 to 12 minutes for 10 by 15-inch pans. The cakes should appear evenly colored and springy to the touch.
5. While the cakes are baking, prepare two clean tea towels sprinkled with confectioners’ sugar to prevent sticking.
6. Once the cakes are baked, promptly invert them onto the sugar-dusted towels, removing the parchment paper. Starting from a short edge, carefully roll each cake up in the towel.
7. Allow the rolled cakes to cool completely in the towels for about one hour.
8. During the cooling period, prepare the cream cheese filling. In a large bowl, beat together the softened butter and cream cheese until smooth. Gradually incorporate the confectioners’ sugar, one cup at a time, blending on low speed. After the sugar is fully incorporated, increase the speed to medium-high, beating for two minutes until fluffy.
9. To assemble, gently unroll each cake from its towel. Don’t worry if there are some cracks; a rustic appearance can actually add character. Spread 2 to 2.5 cups of the filling evenly over each cake using an offset spatula, then carefully re-roll the cake without the towel.
10. For the best results, refrigerate the assembled cakes for about 30 minutes before slicing. Just before serving, dust the cakes with additional confectioners’ sugar. For storage, cover them with plastic wrap and refrigerate for up to three days.

This recipe yields two cakes, making it ideal for gatherings or festive occasions.

Note: Some brands may have reduced their package sizes to 13.25 ounces. If your favorite brand is smaller, consider using an extender suggested for this purpose.

Nutrition & Diet