Great Pumpkin Cake Roll Recipe

Servings: 10 slices

Get the Pan!

A skinny pan and elementary baking skills is all you need to produce this professional looking cake for any fall season get together.




3 eggs

¾ cup sugar

⅔ cup pumpkin puree

¼ cup apple cider

¾ cup flour with 1 teaspoon baking soda

2 teaspoons pumpkin pie spice



8 ounces softened cream cheese

¼ cup (½ stick) softened butter

1½ teaspoons almond extract

1½ cups powdered sugar



½ teaspoon cinnamon

½ cup sliced almonds

Chocolate sauce


Pumpkin Roll Cake on a pan.
[Click for larger image] 


Preheat oven to 350°. Beat eggs pale-yellow; beat in sugar. Stir in pumpkin, cider. Sift flour with baking soda, spice. Fold into mix; spread evenly onto 15x10x1-inch baking pan coated with Teflon™ nonstick. Bake 15 minutes. Run rubber spatula along edges then under middle of cake; invert cake onto tea towel coated with powdered sugar. Beat filling ingredients smooth; spread filling to 1-inch of edges. Roll up beginning at shorter end. Cover with foil and chill 2 hours. Combine crush ingredients. Cover top of cake with sauce; sprinkle with crush & serve.