Pumpkin Roll Layer Cake

I took my favorite pumpkin roll cake recipe and turned it into a pretty layer cake. Whether you’re looking for a way to dress up the Thanksgiving dessert table or you just hate rolling cakes (no shame there), I know you’ll love this twist on a traditional pumpkin roll!

Related Recipes:

Pumpkin Roll Layer Cake Recipe

 

Ingredients

  •  3/4 cup all-purpose flour
  •  1/2 tsp baking powder
  •  1/2 tsp baking soda
  •  1 tsp pumpkin pie spice
  •  1/4 tsp salt
  •  3 large eggs
  •  1 cup sugar
  •  1 tsp. vanilla
  •  2/3 cup pumpkin puree (NOT pumpkin pie filling)

For the Filling:

  •  8 oz cream cheese, softened
  •  6 tbsp butter, softened
  •  1 cup powdered sugar
  •  1 tsp vanilla
  •  1/4 cup pecans, chopped

For the Cream Cheese Frosting

  •  1 cup (2 sticks) butter, softened
  •  8 ounces cream cheese, softened
  •  5 cups powdered sugar
  •  1 tbsp vanilla
  •  1 tbsp lemon juice
  •  1-2 tbsp milk or whipping cream

Pumpkin Roll Layer Cake Recipe

Directions

Make the Cake

  1. Whisk together all of the cake ingredients until the batter forms.
  2. Divide the batter between 3 8-inch or 9-inch round cake pans. Note- this cake is stickier than a normal layer cake, because it has more sugar. That’s part of the signature texture of a pumpkin roll, but it means that you need to line your cake pans with foil and grease them really well.
  3. Bake for 25-30 minutes, just until the cakes pass the toothpick test. While the cakes cool completely, make the filling and the frosting.

Pecan Cream Cheese Filling

  1. Beat together the cream cheese and butter until smooth.
  2. Beat in the powdered sugar and vanilla until smooth.
  3. Mix in the chopped pecans. Cover mixture and set aside.

Cream Cheese Frosting

  1. Using a stand mixer, whisk together the butter and cream cheese until combined.
  2. Mix in the powdered sugar 1 cup at a time, adding the vanilla and lemon juice as needed to thin the mixture. Scrape down the sides of the bowl in between additions.
  3. If needed, add milk one tablespoon at a time to achieve desired consistency.

Pumpkin Roll Layer Cake Recipe

Pumpkin Roll Layer Cake Recipe

Pumpkin Roll Layer Cake Recipe

Yield: 8-12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

I took my favorite pumpkin roll cake recipe and turned it into a pretty layer cake. Whether you're looking for a way to dress up the Thanksgiving dessert table or you just hate rolling cakes (no shame there), I know you'll love this twist on a traditional pumpkin roll!

Ingredients

For the Cake

  •  3/4 cup all-purpose flour
  •  1/2 tsp baking powder
  •  1/2 tsp baking soda
  •  1 tsp pumpkin pie spice
  •  1/4 tsp salt
  •  3 large eggs
  •  1 cup sugar
  •  1 tsp. vanilla
  •  2/3 cup pumpkin puree (NOT pumpkin pie filling)

For the Filling:

  •  8 oz cream cheese, softened
  •  6 tbsp butter, softened
  •  1 cup powdered sugar
  •  1 tsp vanilla
  •  1/4 cup pecans, chopped

For the Cream Cheese Frosting

  •  1 cup (2 sticks) butter, softened
  •  8 ounces cream cheese, softened
  •  5 cups powdered sugar
  •  1 tbsp vanilla
  •  1 tbsp lemon juice
  •  1-2 tbsp milk or whipping cream

Instructions

    Make the Cake

    1. Whisk together all of the cake ingredients until the batter forms.
    2. Divide the batter between 3 8-inch or 9-inch round cake pans. Note- this cake is stickier than a normal layer cake, because it has more sugar. That's part of the signature texture of a pumpkin roll, but it means that you need to line your cake pans with foil and grease them really well.
    3. Bake for 25-30 minutes, just until the cakes pass the toothpick test. While the cakes cool completely, make the filling and the frosting.

    Pecan Cream Cheese Filling

    1. Beat together the cream cheese and butter until smooth.
    2. Beat in the powdered sugar and vanilla until smooth.
    3. Mix in the chopped pecans. Cover mixture and set aside.

    Cream Cheese Frosting

    1. Using a stand mixer, whisk together the butter and cream cheese until combined.
    2. Mix in the powdered sugar 1 cup at a time, adding the vanilla and lemon juice as needed to thin the mixture. Scrape down the sides of the bowl in between additions.
    3. If needed, add milk one tablespoon at a time to achieve desired consistency.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 815Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 154mgSodium: 462mgCarbohydrates: 123gFiber: 1gSugar: 109gProtein: 8g

    More recipes and ideas like this