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Pumpkin Roll



Rate this recipe 3.7/5 (47 Votes)


  • Sprinkle of 10X Sugar
  • 1 Cup of 10X Sugar
  • For the Cake
  • 3 Eggs
  • 2/3 Cup Libby's Canned Pumpkin Mix
  • 2/3 Cup Sugar
  • 3/4 Cup Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Soda
  • For the Filling
  • 1 8oz Pkg of Cream Cheese
  • 1 Cup of 10X Sugar
  • 2 Tbl Butter
  • 3/4 Tsp Vanilla


Servings 10
Level of difficulty Average
Preparation time 90mins
Cooking time 20mins
Cost Average budget


Step 1

Mix all cake ingerdients together. Spread on a jelly sheet or 1/2 inch rimmed cookie sheet lined with wax/parchment paper. Bake at 375 for 15 minutes. Roll onto a new clean tea towel. Sprinkle with 10X sugar.

Step 2

Mix filling ingredients and spread on cake. Roll and wrap in plastic wrap. Chill. Slice.

Serve Cold. Best if you use Libby's Canned Pumpkin Pie Mix. Be careful, take your time. Roll can crack and cake can stick to wax/parchment paper.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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