I wrote this guest post for Jamie at Pure Joy Creative! She is a fellow pastor’s wife and mom, and she makes beautiful art! She has this amazing pumpkin cake roll recipe from her friend Branson that she illustrated. She asked if I’d like to try baking it and taking pictures for her blog!
I was excited when Jamie invited me to write a guest post for her blog! Although I am a novice baker, this pumpkin cake roll sounded amazing and I thought I could at least give it a try. If it didn’t work out, she could find someone else to do it, right? Thankfully this delectable dessert was surprisingly simple to make! I was mostly intimidated by the rolling part – I just had a feeling it was going to crumble or fall apart – but it was so easy!
Make sure you’re preheating the oven, and then the first step is to spray your pan with cooking spray. Then lay wax paper on top (I actually cut the wax paper to fit the pan perfectly, with just a little going up the sides of the pan). And then spray the wax paper with more cooking spray! This is definitely the key to make rolling the cake super easy. Next mix all your ingredients for the pumpkin cake and pour it in the pan!
Bake for about 10 minutes – or in my case about 13 minutes because when I checked it the first time, the middle didn’t look completely done yet!
Take it out of the oven and stare at it, smell it for a couple minutes. Keep touching the edge to see if it’s too hot to touch. Once you can handle it, roll it while it’s still pretty hot! And keep the wax paper on! I transferred the roll to an open container and set it in the fridge to completely cool. This took about an hour.
In the meantime, I made the cream cheese frosting! This was also easy and quite delicious. Although my children stole the very important job of cleaning the mixing spoons.
I took the cooled cake roll out of the fridge, carefully unrolled it (it was a little sticky so do this slowly), and spread the frosting over the whole sheet!
***DAIRY-FREE TIP: Since the cake itself is completely dairy-free, it’s easy to make the entire cake roll dairy free. You could either make a home-made dairy free frosting, OR buy Pillsbury Cream Cheese frosting from the store which is soy-based and doesn’t contain any milk! I made a second roll with the Pillsbury frosting for my oldest daughter who is allergic to dairy.
Time to roll the cake back up! This time, remove the wax paper as you go. Since you sprayed it with cooking spray it should slide off pretty easy!
That’s it! As an added bonus you can sprinkle powder sugar on top!
I had my family taste test this dessert and they all loved it! My husband said it’s his favorite cake I’ve ever made, and he wants it for his birthday cake every year going forward! I’m just glad it’s so easy to make something so delicious! Thanks Jamie for inviting me to make this cake!
Pumpkin Roll Recipe
- preheat oven to 375 degrees
- 11×14 pan
- wax paper
- cooking spray
- 2/3 cup pumpkin
- 3 eggs
- 1 cup sugar
- 3/4 cup flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/8 tsp salt
Spray pan, line with wax paper, spray wax paper, pour batter in pan and bake for 10 min or until done. Remove from oven and roll up, with wax paper still attached as soon as you can stand it. Place in fridge and let cool. Unroll, fill and reroll, this time without wax paper. Place in freezer.
- 8oz cream cheese
- 1 cup powdered sugar
- 2 tbsp butter
- 3/4 tsp vanilla
Each batch of filling does one roll.
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