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This Cake Mix Pumpkin Roll is an easy shortcut version of the classic fall dessert, made with spice cake mix, pumpkin puree, and a rich cream cheese filling. It looks impressive when sliced, but the method is much simpler than it seems!
If you love pumpkin desserts, be sure to try my Pumpkin Cobbler and Easy Pumpkin Cake too. For the easiest one of all, my Pumpkin Dump Cake is just mix, dump, and bake.
Why you’ll love this cake mix pumpkin roll recipe!
Last Thanksgiving I shared a recipe for a classic pumpkin roll. I brought it to a potluck around the holiday, and it was a huge hit! People raved about the nostalgia of roll cakes their family members used to make. This inspired me to create an even easier cake mix pumpkin roll that is quick, simple but still absolutely delicious.
- Perfect for Fall Celebrations – With warm spices and cozy pumpkin flavor, this roll cake is a crowd-pleasing dessert that feels like fall wrapped in a sweet, spiced spiral.
- Incredibly Easy to Make – Using cake mix takes out the guesswork out of rolls cakes, making this dessert perfect for beginners.
- Moist and Tender Texture – The pumpkin puree keeps the cake soft and fluffy, while the cake mix ensures a consistent, perfectly baked pumpkin roll every time.
- Dreamy Cream Cheese Filling – The rich, tangy cream cheese frosting perfectly balances the sweetness of the cake, creating that irresistible swirl in every bite.
Table of Contents
Ingredients You’ll Need
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – Lightly beat the eggs before mixing. Beating them well helps give the cake its light texture.
- Pumpkin puree – Use pure canned pumpkin, not pumpkin pie filling.
- Spice cake mix – Choose your favorite boxed spice cake mix. The spice blend gives the cake plenty of cinnamon, nutmeg, ginger, and clove flavor without measuring each spice separately.
- Cream cheese – Full-fat cream cheese gives the filling the richest, creamiest texture. Let it soften to room temperature before mixing.
- Butter – Softened butter makes the cream cheese frosting smooth and rich.
- Vanilla extract – Vanilla rounds out the tanginess of the cream cheese.
- Salt – A small amount helps balance the sweetness.
- Powdered sugar – This sweetens and thickens the frosting and is also useful for dusting the towel and finished cake.
Pumpkin Roll Variations
- Chocolate Chip Pumpkin Roll – You know I love chocolate! Add in some chocolate chips into the cake mix during baking for an added touch of sweetness. You can dust with cocoa and powdered sugar to give a hint at what’s inside, or consider drizzling with chocolate after your powdered sugar dusting.
- Gingerbread Pumpkin Roll – Substitute a box of Gingerbread Cake Mix for the Spice Cake Mix for an interesting twist of flavors around the holidays.
How to Make a Pumpkin Roll With Cake Mix
1. Prepare
Heat the oven to 375F, or 350F if you are using a dark non-stick pan. Line a jelly roll pan (15x10x1) with parchment paper and spray lightly with a non-stick cooking spray.
2. Make the Cake Mix Layer
Begin by beating the eggs with an electric mixer in a medium bowl for about two minutes. They should be thick and lemon-colored. Add the pumpkin puree and continue beating until well mixed. Gradually beat in the dry cake mix on low speed for about one minute, scraping down the sides to ensure the mixture is well incorporated. Pour the cake mixture into the prepared pan, spreading the mixture into the corners.
3. Bake the Cake
Bake the cake layer for 10 to 14 minutes or until the top springs back when lightly touched in the center. Immediately loosen the cake from the edges of the pan and turn the cake upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove parchment paper.
4. Prepare the Roll
While the cake is still hot, carefully roll the cake and towel from the narrow end. Cool on a cooling rack for at least 60 minutes.
5. Mix the Frosting
While the cake is cooling, combine the softened cream cheese and softened butter together, and mix until smooth. Add in the powdered sugar and beat until light and fluffy. Add in vanilla and mix well.
6. Roll It Up
Unroll the cake carefully once it’s completely cool. Spread the filling evenly on the cake, almost to the edges. Carefully roll the cake back up but remove the towel as you go. Wrap in plastic wrap and then foil and chill in the fridge for 3-4 hours before slicing. Sprinkle the finished cake with powdered sugar, if desired, before serving.
Kasey’s Tips
- Roll the cake while it is hot: This is the most important step. Warm cake is flexible, so rolling it immediately helps train it into the proper shape.
- Use enough powdered sugar on the towel: A generous coating helps keep the warm cake from sticking.
- Do not overbake: A dry cake is more likely to crack when rolled. Remove it once the center springs back lightly when touched.
- Cool it completely before filling: Spreading cream cheese frosting onto a warm cake can cause the filling to melt and slide out.
- Use softened cream cheese and butter: Room-temperature ingredients create a smoother frosting without lumps.
- Leave a small border around the filling: The cream cheese mixture will shift slightly as you reroll the cake, so avoid spreading it completely to the edges.
- Chill before slicing: Refrigerating the finished roll helps the filling firm up and gives you cleaner slices.
How to Store
To Store: Keep the finished pumpkin roll tightly wrapped in the refrigerator for up to 5 days. Because the filling contains cream cheese and butter, it should not be left at room temperature for extended periods.
To Freeze: Wrap the pumpkin roll tightly in plastic wrap, then add a layer of foil. Freeze for up to 1 month.
To Thaw: Transfer the frozen roll to the refrigerator and allow it to thaw before slicing and serving.
Frequently Asked Questions
The secret is to roll the cake while it is still warm from the oven. Warm cake is much more flexible, so rolling it immediately in a powdered sugar-dusted towel helps it cool in the right shape and reduces the chance of cracking later.
Pumpkin roll filling is typically made with cream cheese, butter, powdered sugar, and vanilla extract. The result is a smooth, sweet, slightly tangy filling that pairs perfectly with the spiced pumpkin cake.
An easy pumpkin roll starts with spice cake mix, eggs, and pumpkin puree. Bake the batter in a jelly roll pan, roll the warm cake in a towel, let it cool, then fill it with cream cheese frosting and roll it up again. Using cake mix keeps the ingredient list short and makes the process much simpler.
A 15x10x1-inch jelly roll pan is the best size for this recipe. It creates a thin, even cake layer that bakes quickly and is flexible enough to roll without becoming too thick.
More Pumpkin Recipes You’ll Love
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Cake Mix Pumpkin Roll
Ingredients
- To make cake:
- 3 eggs
- ⅔ cup canned pumpkin not pumpkin pie mix
- ½ box spice cake mix about 1 2/3 cups
- powdered sugar
- To make frosting:
- 1 8 oz. package cream cheese at room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Heat oven to 375°F (350°F for dark or nonstick pan). Line 15x10x1-inch pan with parchment paper; spray with non-stick baking spray.
- In medium bowl, beat eggs with electric mixer on high speed about 2 minutes or until very thick and lemon colored.
- Beat in pumpkin until well mixed. Gradually beat in dry cake mix, on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
- Bake 10 to 14 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove parchment paper.
- While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 60 minutes.
- For the frosting, combine cream cheese and butter together until smooth.
- Add in powdered sugar and beat until light and fluffy.
- Add in vanilla and mix well.
- Unroll cake carefully once it's completely cool.
- Spread Cream Cheese Filling on the cake, almost to edges.
- Carefully roll back up but remove the towel as you go.
- Wrap in plastic wrap and then foil and chill in fridge for 3-4 hours before slicing.
- Sprinkle with powdered sugar, if desired, before serving.
Notes
- Roll the cake while it is hot: This is the most important step. Warm cake is flexible, so rolling it immediately helps train it into the proper shape.
- Use enough powdered sugar on the towel: A generous coating helps keep the warm cake from sticking.
- Do not overbake: A dry cake is more likely to crack when rolled. Remove it once the center springs back lightly when touched.
- Cool it completely before filling: Spreading cream cheese frosting onto a warm cake can cause the filling to melt and slide out.
- Use softened cream cheese and butter: Room-temperature ingredients create a smoother frosting without lumps.
- Leave a small border around the filling: The cream cheese mixture will shift slightly as you reroll the cake, so avoid spreading it completely to the edges.
- Chill before slicing: Refrigerating the finished roll helps the filling firm up and gives you cleaner slices.
I would only use two or three tbsp, at the most. If you use more, the frosting would be to thin.
Should the butter for the filling also be room temperature?
Do you leave parchment paper on also?