Pumpkin Roll Cake
User Reviews
5.0
12 reviews
Excellent
Pumpkin Roll Cake
Report
An easy and delicious pumpkin cake with a cream cheese layer. It tastes just like a pumpkin roll!
Share:
Ingredients
- 6 Tablespoons salted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
CREAM CHEESE FILLING
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
Add to Shopping List
Instructions
- Preheat oven to 350° F. Spray a 9x13-inch glass baking pan with non-stick spray. Set aside.
- In a large bowl, cream butter and sugar together until fluffy. Add eggs, pumpkin, milk and vanilla. Mix to combine.
- In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin mixture and stir until combined. Pour 2/3 of the pumpkin batter into prepared baking dish.
CREAM CHEESE FILLING
- In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, 1/4 cup sugar and teaspoon vanilla. Continue to beat until smooth and combined.
- Spread cream cheese filling evenly over pumpkin batter in pan. Spoon the remaining pumpkin batter over cream cheese layer and smooth out in an even layer. Using a knife, trace the pan in a swirl motion to marble the cream cheese and pumpkin layers together.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake before slicing. Serve each slice with a dollop of whipped cream, if desired. Enjoy!
Notes
- Store leftover cake covered in fridge for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
