Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling


9 people made this

This is a pumpkin cake rolled like a Swiss roll and filled with a cream cheese filling. Decorate as desired.

Debbie Littlejohn

Serves: 15 

  • 1 1/2 cups (190g) self-raising flour
  • 1 cup (200g) white sugar
  • 1 cup (220g) brown sugar
  • 1 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons mixed spice
  • 6 eggs
  • 1 1/3 cups pumpkin puree, tinned or cooked
  • 125g butter, softened
  • 450g cream cheese, softened
  • 2 cups (250g) icing sugar

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 180 degrees C. Grease and flour a Swiss roll tin.
  2. Combine the self-raising flour, white sugar, brown sugar, nutmeg, cinnamon and spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
  3. Pour batter into prepared tin. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel Swiss-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
  4. To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth. Fill the cake and roll it back up again.

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