Dee'S Pumpkin Cake Roll
A moist and flavorful pumpkin cake roll infused with warm spices and topped with crunchy walnuts, perfect for autumn celebrations or cozy gatherings.
Ingredients
Instructions
- Beat eggs for 5 minutes.
- Gradually beat in sugar.
- Stir in pumpkin and lemon juice.
- Sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Fold the dry ingredients into the pumpkin mixture.
- Spread the batter in a greased or wax paper-lined jelly roll pan (15 x 10 x 1-inch).
- Sprinkle walnuts on top.
- Bake at 375°F (190°C) for 15 minutes.
- Turn out the cake onto a towel.
- Sprinkle with powdered sugar.
- Starting at the narrow end, roll the towel and cake together.
- Cool the rolled cake, not cold, just cool.
Tips & Substitutions
For a lighter cake roll, consider using egg whites instead of whole eggs, or substitute half the sugar with a sugar alternative. If you don't have walnuts, pecans or almonds can be great alternatives. Ensure your jelly roll pan is well-greased or lined with wax paper to prevent sticking. For an extra flavor boost, add a teaspoon of vanilla extract to the pumpkin mixture.
Serving Suggestions
Slice the pumpkin cake roll and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with *Homemade Cole Slaw* for a festive meal. For a seasonal twist, consider serving it alongside a warm apple cider or a spiced chai latte.
Storage & Reheating
Store any leftover pumpkin cake roll in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, or allow them to come to room temperature before serving for optimal flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dee'S Pumpkin Cake Roll contains roughly 123 calories, with 2g protein, 15g carbohydrates, and 7g fat. It is a good source of dietary fiber (17% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1043mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake roll ahead of time?
Yes, you can prepare the cake roll a day in advance. After rolling it up in the towel, wrap it tightly in plastic wrap and refrigerate. Just be sure to dust it with powdered sugar just before serving to maintain its presentation.
What can I use if I don't have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a baking sheet with similar dimensions. Just ensure it has raised edges to keep the batter contained. Alternatively, you can use a larger rectangular baking dish, but adjust baking time as necessary.
Can I freeze the pumpkin cake roll?
Absolutely! To freeze, wrap the cooled cake roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).