Here’s the recipe to go with the canned pumpkin.

Pumpkin Cake Roll

  • 3 eggs
  • 1 cup sugar (I use caster sugar)
  • 2/3 cup pumpkin (drained)
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


  • 1 cup icing sugar
  • 250 grams cream cheese, softened
  • 4 tblsp butter
  • 1/2 tsp vanilla

Beat eggs on high speed for 5 mins.  Gradually beat in the sugar. Stir in pumpkin and lemon juice.  Combine flour with the rest of the dry ingredients and fold into pumpkin mixture.  Spread in a 10 x 15 inch pan lined with baking paper.  (I spray the paper with cooking spray so that the cake doesn’t stick)

Bake for 10 – 15 mins at 180 degrees.  Do not over bake.  Loosen edges with a knife and turn onto a towel that has been sprinkled with icing sugar.  Remove baking paper.  Starting at narrow end, roll towel and cake together.

Beat filling until fluffy. Spread over cake and roll.  Chill.

Absolutely Delicious!!!

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    1. Hi Kathy, it actually tastes as delicious as it looks. In Australia we eat pumpkin as a vegetable so it is a change for us to eat it in sweet things and we all enjoy this. Blessings and thanks.

  1. I’ve always kind of wanted to try making a pumpkin roll but never did. It seemed like it would be complicated, but your recipe looks very simple. Thanks for sharing!

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