Pumpkin Roll Using Cake Mix

A pumpkin roll with cream cheese filling, partially sliced on a black tray, alongside a slice on a black plate, a fork, and a silver sifter.

If you're a fan of pumpkin desserts, this pumpkin roll recipe is one of those easy pumpkin recipes that everyone loves!

Course Dessert

Cuisine American

Keyword pumpkin roll, pumpkin roll with cream cheese filling, pumpkin roll with spice cake mix

Prep Time 45

Cook Time 12

Cool Time 2

Total Time 3

Servings

Calories 388kcal

Author Kat Jeter & Melinda Machado

Ingredients

Cake Roll:

6 large eggs
15.25 ounce Box Spice cake mix
15 ounce Canned Pumpkin not pumpkin pie mix!
1/2 cup Powdered sugar for powdering the cloth you'll roll the cake in

Cream Cheese Frosting

16 ounces Cream cheese room temp
1 cup Unsalted butter room temp
4 cups Powdered sugar
2 teaspoons Vanilla extract

Instructions

Cake Roll

Preheat oven to 375 degrees F.
Line 2 jelly roll pans with parchment paper and lightly spray the parchment paper with non-stick spray. Set aside.
Add the eggs to a large mixing bowl or the bowl of your stand mixer. Using an electric mixer whisk on high for approximately 6 minutes until they are fluffy and turn a light yellow color.
Add the cake mix and canned pumpkin to the eggs and whisk on medium for 30 seconds then use a spatula to scrape the sides and bottom of the bowl to ensure all of the dry ingredients are incorporated into the eggs. Continue to whisk for 1 more minute.
Divide the batter evenly between the two prepared jelly roll pans.
Place the pans in the oven side-by-side and bake for 10-12 minutes or until the cake lightly bounces back after pressing in the center.
While the cake bakes lay out two clean dish towels and lightly dust them with the powdered sugar. This keeps the cake from sticking to the towels.
When the cake has finished baking remove the pans from the oven and very carefully flip each pan over onto the kitchen towel. Peel off the parchment paper.
Starting with a short side of the cake roll the cake up in the towel. Let the cake cool completely like that.
While the cake roll cools, make your cream cheese frosting (see instructions below).
When the frosting is ready and the cake is completely cooled gently unroll the cake. Spread the frosting evenly over cake making it approximately ¼ inch thick. Make sure to leave a little space around the edges.
Once filled gently roll the cake back up.
Lightly dust the cake in a little more powdered sugar and then cut the ends off of the cake to give it a neat appearance.
Serve immediately or store in the refrigerator or freezer until ready to serve.

Cream Cheese Frosting

Place the softened butter in the bowl of your stand mixture and, using the paddle attachment, mix until it is light and creamy.
Add the powdered sugar to the butter and continue to mix until smooth.
Add the softened cream cheese to the sugar-butter mixture and mix on medium until well combined. You may need to pause after a minute and use a spatula to scrape the side back down into the bowl to ensure it all mixes together well.
Add the vanilla extract and continue to mix for 30 seconds until fully incorporated.
Place in the refrigerator to chill until ready to use.

Nutrition