This is a pumpkin cake rolled like a Swiss roll and filled with a cream cheese filling. Decorate as desired.
This made a delicious and beautiful cake that pleased everyone who tried it!! It was fairly easy to roll, and I only ended up with one crack which I disguised by tucking under. There was extra filling left over, but it was tasty and I used it for something else, so no harm was done there!! The cake was moist and wonderful. I changed nothing in the recipe, and shall make it again! - 02 Nov 2003 (Review from Allrecipes USA and Canada)
This is very good, but I use baking mix instead of the flour, and sprinkle my towel with confectioners sugar before rolling. - 04 Nov 2006 (Review from Allrecipes USA and Canada)
This cake was fabulous!! I served it at a birthday party for my friend along with cinnamon ice-cream and it was a HUGE hit! Make sure to keep it stored in the refridgerator though. - 28 Oct 2001 (Review from Allrecipes USA and Canada)