Make an easy pumpkin roll recipe using cake mix. It’s a light and moist pumpkin roll swirled with cream cheese frosting that’s sure to be a fall favorite.
We like roll cakes because they are whimsical and fun. The cream swirl center looks so decorative when it’s sliced. No complicated icing work is needed!
Eggs Canned pumpkin puree Spice cake mix Cream cheese Butter Vanilla extract Cheese Salt Powdered sugar
Beat eggs 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.
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.
While the cake is still hot, carefully roll the cake and towel from the narrow end. Unroll the cake carefully once it’s completely cool.
Spread the Cream Cheese Filling evenly on the cake, almost to the edges. Wrap and chill before serving.