Description
This Pumpkin Roll Cake features a moist and spiced pumpkin cake layered with a smooth, creamy cheesecake filling. Swirled together and baked to perfection, it’s a festive and delicious dessert perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Pumpkin Cake
- 6 Tablespoons salted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch glass baking pan with non-stick spray and set aside to ensure easy release after baking.
- Make Pumpkin Cake Batter: In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree, milk, and 1 teaspoon vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, ground cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Avoid overmixing to keep the cake tender.
- Layer Pumpkin Batter: Pour about two-thirds of the pumpkin batter into the prepared baking dish, spreading it evenly.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add the egg, 1/4 cup sugar, and 1 teaspoon vanilla extract. Beat again until smooth and well combined.
- Add Cream Cheese Layer: Spread the cream cheese filling evenly over the pumpkin batter layer in the pan.
- Top with Remaining Batter and Marble: Spoon the remaining pumpkin batter over the cream cheese layer and gently smooth it out to cover completely. Using a knife, trace swirls through the layers to create a marbled effect.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary slightly; avoid overbaking to keep the cake moist.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Serve each slice with an optional dollop of whipped cream for an extra touch. Enjoy your delicious pumpkin roll cake!
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor in the cake.
- Be sure to soften the butter and cream cheese to room temperature for easy mixing and a smooth batter.
- Swirling the cream cheese filling with the pumpkin batter creates a beautiful marbled effect and blends flavors wonderfully.
- Check the cake at 30 minutes to prevent overbaking, as ovens vary.
- This cake is perfect for fall holidays such as Thanksgiving or Halloween.
- For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
