Angel Food Cake Pumpkin Roll – A super simple dessert made of Angel Food Cake and Pumpkin Puree mixed together and rolled with cheesecake filling in the middle!
This easy pumpkin roll cake is a dessert that I’ve been making for years! It is so easy and just the perfect fall dessert!
Ingredients For Angel Food Cake Pumpkin Roll:
For the Cake:
- Angel Food Cake Mix
- Pumpkin Puree
- all purpose flour
- cold water
For the Filling:
- cream cheese, softened
- butter, softened
- powdered sugar
- vanilla extract
- pumpkin spice
Ingredient amounts and entire recipe directions in recipe card below with print option!
How To Make Pumpkin Angel Food Cake Roll:
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Preheat the oven
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We’re using a rimmed baking sheet for this roll cake. Go ahead and line one with some parchment paper.
Spray it down with some cooking spray. -
Mix the Angel Food Mix, Pumpkin Puree, flour and water in a bowl. Mix until smooth.
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Spread the batter out evenly on the pan.
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Bake for about 10 minutes.
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Let the cake cool for a few minutes. While the cake is cooling, dust a clean kitchen towel with powdered sugar.
Flip the cool cake over onto the kitchen towel. Peel off the parchment paper. -
Starting at one of the short ends, roll the cake, Jelly-Roll style with the towel.
(The towel will be rolled up into the cake) -
Place the towel/cake on a cooling rack, and let the cake cool completely.
I like to let mine cool for about an hour or you can pop it into the fridge. -
Make the cheesecake filling according the recipe below.
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Carefully unroll the cake onto a flat surface. Remove the towel.
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Spread the filling evenly over the cake, leaving a 1/2 inch of plain cake around the edges.
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Re-roll the cake.
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Pop it into the fridge for another hour and then slice and serve.
Frequently Asked Questions:
You sure can!
Angel Food Cake Pumpkin Roll
Angel Food Cake Pumpkin Roll
A super simple dessert made of Angel Food Cake and Pumpkin Puree mixed together and rolled with cheesecake filling in the middle!
Ingredients
For the Cake:
- 1 box Angel Food Cake Mix
- 1 cup of Pumpkin Puree
- 1 tablespoon of all purpose flour
- 1 cup of cold water
For the Filling:
- 8 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions
Pre-heat oven to 375F.
Line a 15 inch x 10 inch x 1 inch baking sheet (a cookie sheet with a edges will work), with parchment paper.
Spray the wax paper with cooking spray.
Mix the Angel Food Mix, Pumpkin Puree, flour and water in a bowl. Mix well.
Pour batter into the wax paper lined baking sheet. Spread the batter out evenly in the pan.
Bake the cake for 10 minutes.
Once cooked, the cake should spring back after being lightly touched.
Let the cake cool for a few minutes.
While the cake is cooling, dust a clean kitchen towel with powdered sugar.
Flip the cool cake over onto the kitchen towel.
Peel off the paper.
Starting at one of the short ends, roll the cake, Jelly-Roll style with the towel. (The towel will be rolled up into the cake)
Place the towel/cake on a cooling rack, and let the cake cool completely. (I let mint cool for about an hour)
Once the cake is cool, start making the filling.
In the bowl of your mixer, mix the cream cheese, butter, powdered sugar, vanilla extract & pumpkin spice. Mix until smooth.
Carefully unroll the cake onto a flat surface.
Remove the towel.
Spread the filling evenly over the cake, leaving a 1/2 inch of plain cake around the edges.
Re-roll the cake. (without the towel this time)
Place in the fridge for 1 hour.
Slice and serve
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Do you use the egg white powder for pumpkin roll
I don’t.