Pumpkin and Chocolate Roll
We predict this Pumpkin and Chocolate Roll recipe will become a new holiday favorite! Tasty pumpkin filling is layered inside rich chocolate cake, creating a moist, delectable dessert. Show off your baking skills and delight everyone with this tasty and attractive confection.
1 hour, 30 mins
Total cook time
- 2-8 ounce packages Lucerne™ pumpkin flavored cream cheese
- 1/4 cup pumpkin puree
- 1/3 cup heavy whipping cream
- 6 tablespoons light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 boxed chocolate cake mix
- 2/3 cup water
- 1/4 cup vegetable oil
- 3 eggs
- confectioner's sugar
- powdered sugar for dusting top of roll
- melted dark chocolate to drizzle top of roll
Preheat oven to 350º. Line a rimmed baking sheet with parchment paper and coat with nonstick spray.
Thoroughly combine cake ingredients in a large mixing bowl. Spread batter evenly in pan. Bake 13-16 minutes or until top springs back when touched.
Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered (confectioner’s) sugar. Carefully peel off parchment paper and roll cake in towel, starting from narrow end. Place on a wire rack to cool.
With a stand or electric mixer whip cream cheese for 30 seconds. Add remaining filling ingredients and blend well. Carefully unroll cake and remove towel. Spread cake with filling and re-roll. Keep refrigerated.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.