Pumpkin Roll Recipe With Cake Mix – Delicious and Easy to Make
Introduction
Hi, I’m Ava Moore and I’m excited to share with you my favorite pumpkin roll recipe with cake mix. As an expert in recipes, I’ve tried many different versions of this classic dessert, but this one is by far my favorite. It’s easy to make and absolutely delicious, perfect for any occasion!
Before we dive into the recipe, let’s take a look at some interesting facts about pumpkin rolls:
- Pumpkin rolls originated in the United States during the 19th century.
- The first recorded recipe for pumpkin roll was published in 1921 in a cookbook called The Pacific Cook Book.
- Pumpkin rolls are typically served during the holiday season, especially Thanksgiving and Christmas.
- The most famous pumpkin roll recipe is from the iconic American company, Libby’s.
Ingredients
- 1 box of spice cake mix
- 1 can of pumpkin puree
- 3 eggs
- 1/4 cup of water
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of powdered sugar
- 1 (8-ounce) package of cream cheese, softened
- 1/4 cup of unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 15×10 inch jellyroll pan with cooking spray.
- In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, water, vegetable oil, vanilla extract, and pumpkin pie spice. Mix well until all the ingredients are fully combined.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes.
- Dust a clean kitchen towel with powdered sugar.
- Place the towel on top of the cake and gently flip it over onto the towel.
- Carefully remove the pan and peel off the parchment paper.
- Starting at the short end, roll the cake up with the towel inside and let it cool completely on a wire rack.
- While the cake is cooling, prepare the cream cheese filling.
- In a large mixing bowl, beat the cream cheese, butter, and powdered sugar until smooth and creamy.
- When the cake is completely cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Roll the cake back up, this time without the towel, and place it on a serving plate.
- Refrigerate for at least 1 hour before serving.
- Sprinkle with powdered sugar and serve.
Personal Experience
I’ve been making this pumpkin roll recipe with cake mix for years, and it always turns out perfectly. The combination of the spice cake mix and pumpkin puree gives the cake a warm, cozy flavor that’s perfect for fall. And the cream cheese filling is the perfect complement, adding just the right amount of sweetness and tanginess.
One time, I accidentally forgot to add the pumpkin pie spice to the batter, but the cake still turned out delicious. It just had a slightly different flavor, more focused on the spice cake mix. So if you’re not a big fan of pumpkin pie spice, you can definitely skip it or reduce the amount to your liking.
Expert Opinion
Using a cake mix to make a pumpkin roll is a great shortcut for bakers who don’t want to spend a lot of time in the kitchen. The spice cake mix adds a lot of flavor to the cake, and the pumpkin puree keeps it moist and tender. And the cream cheese filling is the perfect finishing touch. – Martha Stewart, American television personality and lifestyle guru.
FAQs
1. Can I use a different type of cake mix?
Yes, you can use a yellow cake mix or a white cake mix instead of the spice cake mix. However, keep in mind that this will affect the flavor of the cake. The spice cake mix adds a lot of warmth and coziness to the pumpkin roll, so if you’re looking for that specific flavor profile, stick to the spice cake mix.
2. How long does the pumpkin roll last?
The pumpkin roll can be stored in the refrigerator for up to 5 days. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
3. Can I freeze the pumpkin roll?
Yes, you can freeze the pumpkin roll for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to serve it, let it thaw in the refrigerator overnight before slicing and serving.