Learn how to make a delicious and easy pumpkin roll with a cake mix. You’ll love the pairing of pumpkin cake & cream cheese filling. The recipe is super easy to put together, so give it a try this season!
Hey pumpkin lover, indulge in the warm flavors of fall with our easy pumpkin roll recipe using a cake mix.
A classic pumpkin roll recipe is the perfect fall dessert, especially around Thanksgiving, Halloween, or any autumn-themed gathering. It’s a great addition to dessert tables at family dinners, potlucks, holiday parties, or simply as a sweet indulgence on a cozy fall evening.
With cake mix as your base, you’ll save time and effort while achieving a perfectly moist and flavorful pumpkin roll.
The yellow boxed cake mix serves as the perfect canvas to complement all your favorite fall flavors, including cinnamon, nutmeg, brown sugar, and pumpkin puree, while the sweetness of the heavenly cream cheese filling enhances the overall experience of your delicious pumpkin roll.
Our easy-to-follow instructions will guide you through the process of creating a stunning pumpkin roll.
With the comforting aroma of pumpkin and spices filling your kitchen, you’ll be eager to share this dessert with family and friends.
How to Make a Pumpkin Roll with Box Cake Mix
Be sure to scroll down to get the full printable recipe!
You will need:
- ½ box of yellow cake mix
- 3 eggs
- ⅔ cup canned pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- (or 1 tsp pumpkin pie spice)
- 1 tsp vanilla extract
- Ingredients for Cream Cheese Frosting
- a 15×10 Jelly Roll Pan and parchment paper
Directions
Preheat the oven to 375 degrees.
Grease a 15×10 inch jelly roll pan. Line it with parchment paper.
Grease the parchment paper with butter or non stick cooking spray. Flour the jelly roll pan lightly.
In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves.
Beat in the wet ingredients: 3 large eggs and the pumpkin.
Mix the pumpkin mixture on low speed until thepumpkin cake batter is fully blended.
Pour batter into the prepared pan using a rubber spatula, spread evenly.
Bake cake for 13-15 minutes, until a toothpick pressed into the center of the cake comes out clean and the top of cake springs back.
Immediately after removing from the oven, loosen the moist pumpkin cake onto a kitchen towel or tea towel sprinkled with generously powdered sugar.
Starting with the narrow end, roll the hot cake up with the towel.
Let the cake cool to room temperature on a wire rack, seam side down.
While your cake cools, make the cream cheese filling!
Carefully and slowly unroll your cake on a flat surface.
Use an offset spatula, frost the top of the pumpkin roll with your cream cheese mixture.
Reroll cake and trim off each end to be even.
Cover your rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour before serving.
Display your delicious pumpkin cake roll on a serving platter perfect for the holiday season.
Before serving, dust the top of the cake with powdered sugar.
Try These Classic Pumpkin Recipes:
- Pumpkin Spice Cake
- Pumpkin Dump Cake
- What to do with Leftover Pumpkin Filling
- Pumpkin Bread
How to store a Pumpkin Roll Recipe with a Yellow Cake Mix
Allow the pumpkin roll to cool completely at room temperature before storing it. Carefully wrap the pumpkin roll in plastic wrap and place in an airtight container or resealable plastic bag and store it in the refrigerator. Pumpkin rolls are best when enjoyed within a few days of baking.
If you need to store the pumpkin roll for a longer period, you can freeze it. Wrap the pumpkin roll tightly in plastic wrap, followed by aluminum foil, and place it in an airtight container or resealable freezer bag. Thaw the frozen pumpkin roll in the refrigerator before serving.
Tips for Best Results:
- Use parchment paper to line your baking pan, leaving an overhang on the two sides of the pan. This will make it easier to lift the cake out after baking.
- Prepare the yellow cake mix as directed and be sure to use the specified ingredients and measurements to ensure the right consistency for your pumpkin roll.
- Once your batter is mixed, spread it evenly into the prepared baking pan. Use a spatula to smooth the surface for uniform baking.
- Follow the baking time and temperature recommended, it’s important not to overbake to prevent a dry cake.To determine if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
- After removing the cake from the oven, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and tightly roll the warm cake and towel together.
- Let the rolled cake cool completely while wrapped in the towel. This helps set the shape and prevents cracking.
- When it’s time to fill the cake, gently unroll it from the towel. Spread your desired filling evenly over the cake, leaving a small border around the edges. Use the towel to help you re-roll the cake.
- Once rolled and filled, wrap the pumpkin roll in plastic wrap and chill it in the refrigerator for a few hours or overnight. Chilling helps the flavors meld and makes the cake easier to slice.
Cake Mix Pumpkin Roll FAQs
How do I prevent my pumpkin roll from sticking to the pan?
To prevent sticking, line your baking pan with parchment paper, leaving an overhang on two sides. This overhang will serve as handles to easily lift the cake out after baking.
What is the secret to rolling a pumpkin roll?
The secret is to lay a clean kitchen towel on a flat surface and dust it with powdered sugar as soon as the pumpkin roll is removed from the oven, this will give it the spiral shape. Then, immediately turn the warm cake onto the towel and gently peel off the parchment paper. Starting from one of the short ends, carefully roll the cake and towel together into a tight spiral. This initial roll sets the shape and helps prevent cracking later. Allow the rolled cake to cool completely while wrapped in the towel, which prevents it from losing its shape. Once cooled, unroll the cake, spread the filling evenly, and roll it back up without the towel. This technique helps create a beautiful and intact pumpkin roll.
How do you keep pumpkin roll from cracking when unrolling?
To prevent a pumpkin roll from cracking when unrolling, follow these tips:
Line the baking pan with parchment paper before pouring in the batter to help prevent sticking, reducing the chances of cracking.
Avoid overbaking the cake. Bake the cake just until it’s set and a toothpick inserted into the center comes out clean.
Roll the cake into a tight spiral while it’s still warm. Allow the cake to cool completely while rolled in the towel. This helps set its shape and prevents it from cracking during unrolling.
When ready to fill, gently unroll the cake from the towel. Use your hands to support and guide the cake as you unroll it. When spreading the filling, avoid over-filling and ensure it’s evenly distributed.
Why is my pumpkin roll soggy?
If you use too much filling, it can make the cake overly moist and cause it to become soggy. Be sure to spread a thin, even layer of filling to avoid this issue. Or if you don’t allow the cake to cool completely before spreading the filling and rolling it up, condensation can form and make the cake soggy.
Can I make a pumpkin roll in advance?
Yes, you can make a pumpkin roll in advance. Once the roll is filled and rolled, wrap it tightly in plastic wrap and refrigerate. This can be done a day or two before serving. The flavors will have time to meld, and it’ll be easier to slice.
Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes
This Pumpkin Roll Recipe is a family favorite every fall! You are going to love the pairing of the pumpkin cake & cream cheese filling. Pumpkin Rolls are super easy to assemble, you'll see!
Ingredients
- ½ box of yellow cake mix
- 3 eggs
- ⅔ cup canned pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- a 15x10 Jelly Roll Pan and parchment paper
Instructions
Preheat the oven to 375 degrees.
Grease a 15x10 inch jelly roll pan. Line it with parchment paper.
Grease the parchment paper with butter or non stick cooking spray. Flour the jelly roll pan lightly.In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves.
Beat in the wet ingredients: 3 large eggs and the pumpkin.
You will want to use pure pumpkin puree versus pumpkin pie filling. Mix until the pumpkin roll cake mix is fully blended.
Spread your pumpkin cake batter into the prepared pan. Bake cake for 13-15 minutes, until a toothpick pressed into the center of the cake comes out clean and the top of cake springs back.
Immediately after removing from the oven, loosen the moist pumpkin cake onto a kitchen towel sprinkled with generously powdered sugar.
Starting with the short end, roll the hot cake up with the towel.
Let the cake cool to room temperature on a wire rack, seam side down.
While your cake cools, make the cream cheese filling!
Carefully and slowly unroll your cake on a flat surface.
Use an offset spatula, frost the top of the pumpkin roll with your cream cheese mixture.
Reroll cake and trim off each end to be even.
Cover your rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour before serving.
Display your delicious pumpkin roll on a serving platter perfect for the holiday season.
Before serving, dust the top of the cake with powdered sugar.
Notes
Store & Freeze Your Pumpkin Roll:
One of the reasons easy pumpkin cake rolls are perfect for this time of year, is that it refrigerates very well.
To store, wrap the pumpkin roll in plastic wrap and refrigerate for up to 5 days or put it in the freezer for up to a month.
All your pumpkin roll needs to dethaw is to sit in the fridge for a day.
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