Mouthwatering and elegant, Pumpkin Cake Roll is a classic fall dessert and is actually way easier than you think!
Every fall I get bit with by a baking bug that has been hibernating over the summer and I end up making some sort of fancy pumpkin dessert. The first year it was Salted Caramel Pumpkin Cheesecake, next this Cheesecake Stuffed Pumpkin Bundt Cake, and last year this Pumpkin Crunch Dump Cake. (The last one was actually pretty easy, it was just all I could handle being pregnant and sick.)
This year, I tackled pumpkin cake roll. Cake rolls always so pretty, but look so intimidating. How do they get the cake to roll like that without falling into a million pieces. You guys have probably been doing it all your lives, but to me it was a new concept. Roll a warm cake into a towel so it cools in a perfect spiral. Definitely not rocket science.
I wasn’t about to reinvent the wheel on this recipe, and settled on try the classic Libby’s Pumpkin Roll. With almost 500, 5 star reviews, I figured it couldn’t go too wrong. It didn’t dissapoint. Some said it had a bit too much cream cheese filling. Personally, I didn’t think so since I’m all about the frosting. But alter it to suit your tastes. I did have a problem with a slight crack (you can see it if you look closely), but nothing that made it ugly or inedible.
If you have been as scared of cake rolls as I was, start with this one, it’s easy and super yummy!
Lightly adapted from the classic Libby’s Pumpkin Roll Recipe.
Now that I’m over my cake roll fear, I want to try all the cake roll flavors. These are next on my list:
Galaxy Cake Roll from The First Year
Peanut Butter Cup Cake Roll from Crazy for Crust
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