The blend of pumpkin, nuts and cream cheese in this Swiss roll is just wonderful! I prefer this to other cakes.
This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes great, and I will surley be making this again! My filling was not at all runny like some of the other comments. In my experience, using real butter when baking makes a big difference. Also, my cream cheese was very cold, straight fromt the fridge. The filling was thick, creamy, and ooooh soooo good. - 26 Nov 2002 (Review from Allrecipes USA and Canada)
My whole family loved this! I greased my pan with cooling spray, and the cake stuck a bit. So next time I'll know to grease the pan with shortening. I baked it for 15 minutes at 325--but I think 300 might have been better because it was still almost overdone on the edges. All in all, it was wonderful! - 01 Mar 2004 (Review from Allrecipes USA and Canada)
I made this for Thanksgiving and everyone loved it. It is not too heavy and just perfect for an after Thanksgiving meal when you are in the mood for something sweet. The cake part did crack in one area, I might suggest baking a few minutes under the baking time to make sure it is moist enough to roll. - 17 Jan 2004 (Review from Allrecipes USA and Canada)