Pumpkin Orange Cake Roll
A moist pumpkin orange cake roll with bright citrus flavor, perfect for fall gatherings or festive occasions, combining pumpkin, orange zest, and cinnamon for a flavorful treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a 15x10-inch jellyroll pan with foil and sprinkle with powdered sugar.
- Prepare the angel food cake mix according to package instructions, adding 1 1/2 teaspoons orange peel at the end, and bake for 30 minutes.
- Turn the baked cake onto a towel sprinkled with powdered sugar, peel off the foil, and roll up the cake in the towel to cool.
- Meanwhile, combine pumpkin, sugar, cinnamon, vanilla, and remaining orange peel in a bowl to make the filling.
- Unroll the cooled cake carefully, spread the pumpkin mixture over the surface, then reroll the cake.
- Sprinkle the rolled cake with powdered sugar, then spoon jelly into a small bag, cut off the corner, and squeeze to drizzle over the cake.
- Chill the cake before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of nutmeg or ginger to the pumpkin filling. If you don’t have angel food cake mix, you can substitute with a homemade sponge cake. Be sure to roll the cake tightly to avoid cracks when you unroll it later. Dust the cake with powdered sugar before serving for a beautiful finish.
Serving Suggestions
Slice the pumpkin orange cake roll into generous pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. This cake pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, consider garnishing with candied orange peel or toasted nuts for added texture.
Storage & Reheating
Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. To maintain its texture, it’s best enjoyed cold, so there's no need to reheat. If you prefer, you can freeze it for up to a month. Just wrap it tightly in plastic wrap and foil before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Orange Cake Roll contains roughly 192 calories, with 2g protein, 31g carbohydrates, and 7g fat. It is a good source of vitamin C (15% 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 assembling it, wrap it tightly in plastic wrap and refrigerate. This not only helps the flavors meld but also makes it easier to slice. Just be sure to dust it with powdered sugar just before serving for that fresh look.
What can I use instead of powdered sugar for the filling?
If you prefer a less sweet filling, you can substitute powdered sugar with maple syrup or honey. Just be aware that this may change the consistency slightly, so adjust the amount accordingly to maintain a spreadable texture.
Is there a gluten-free version of this cake roll?
Absolutely! You can use a gluten-free angel food cake mix to create a gluten-free version of this recipe. Just ensure that all other ingredients, like the pumpkin and spices, are also certified gluten-free to avoid cross-contamination.
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).