Pumpkin Roll Recipe with Cake Mix

This pumpkin roll with cake mix makes a classic fall dessert a little easier by starting with a boxed mix.

The pumpkin cake is filled with warm cinnamon and cloves, then rolled around a sweet cream cheese filling for that signature swirl.

Using cake mix takes some of the measuring and prep out of the recipe, which is especially helpful during the busy fall baking season.

Once you get the hang of rolling the cake, it’s surprisingly simple to make.

Serve it chilled with a dusting of powdered sugar for Thanksgiving, a fall gathering or whenever you’re craving a pumpkin dessert.

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Why You’ll Love This Recipe

• Perfect for the holidays – It’s a great dessert for Thanksgiving, fall parties or family gatherings.
• Easy shortcut – Using a box of cake mix means fewer ingredients to measure.
• Classic fall flavors – Pumpkin, cinnamon and cloves give the cake plenty of warm spice.
• Cream cheese filling – The sweet, creamy filling pairs perfectly with the pumpkin cake.
• Make ahead friendly – Prepare it ahead of time and keep it chilled until you’re ready to serve.

What are the ingredients for a pumpkin spice cake roll?

• Yellow cake mix – The base of the pumpkin cake and an easy shortcut.
• Eggs – Give the cake structure and help it hold its shape.
• Pumpkin puree – Adds pumpkin flavor and gives the cake its soft texture.
• Cinnamon & ground cloves – Add warm fall spice.
• Vanilla extract – Adds a little extra flavor.
• Cream cheese filling – A sweet, creamy filling made with cream cheese, butter, powdered sugar and vanilla.

How to Make a Pumpkin Roll with a Box Cake Mix

1. Prepare the pan by lining a 15×10-inch jelly roll pan with parchment paper, grease it and lightly dust it with flour.
2. Combine the cake mix and spices, then mix in the eggs and pumpkin until smooth.
3. Spread the batter evenly in the pan and bake until the center is set and springs back when touched.
4. Turn the warm cake onto a powdered sugar-dusted towel and carefully roll it from the short end.
5. Let the rolled cake cool before carefully unrolling it.
6. Spread the cream cheese filling over the cake, then roll it back up.
7. Refrigerate for at least one hour before slicing and serving.

More Pumpkin Recipes to Try

• Dive into a warm slice of Pumpkin Dump Cake—it’s incredibly easy and packed with fall flavors.
• If you have leftover pumpkin pie filling, we’ve got some delicious ideas to help you make the most of it.
• Be sure to check out these must-try Pumpkin Dessert Recipes for everything from cakes to cookies and more.

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How to make a pumpkin roll with a box cake mix

This easy pumpkin roll with cake mix combines pumpkin and warm fall spices with a creamy cream cheese filling. Using boxed cake mix makes this classic fall dessert easier to prepare while still giving you that beautiful pumpkin swirl.

Print Pin Rate

Course: Cake, desserts

Cuisine: American

Keyword: How to make pumpkin roll with cake mix, Pumpkin roll recipe with cake mix, Pumpkin roll using cake mix

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Additional Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Author: Momma Lew

Ingredients

• ½ box of yellow cake mix
• 3 eggs
• ⅔ cup canned pumpkin puree
• ½ tsp cinnamon
• ½ tsp ground cloves
• 1 tsp vanilla extract
• 8 oz cream cheese softened
• 6 tbsp butter softened
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

• Preheat the oven to 375 degrees. 
• Grease a 15×10 inch jelly roll pan. Line it with parchment paper. 
• Grease the parchment paper with butter or non stick cooking spray.
• Flour the jelly roll pan lightly. In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves.
• Beat in the wet ingredients: 3 large eggs and the pumpkin. 
• Mix until the cake mix is fully blended. 
• Spread your pumpkin cake batter into the prepared pan.
• Bake cake for 13-15 minutes, until a toothpick pressed into the center of the cake comes out clean and the top of cake springs back.
• Immediately after removing from the oven, loosen the moist pumpkin cake onto a kitchen towel sprinkled with generously powdered sugar. 
• Starting with the short end, roll the hot cake up with the towel.
• Let the cake cool to room temperature on a wire rack, seam side down. 
• While your cake cools, make the filling.
• In a large bowl, use a hand mixer or stand mixer to beat cream cheese and butter together until the mixture is light and fluffy (about 2–3 minutes).
• Slowly add powdered sugar, a little at a time, and beat on low speed to avoid a sugar cloud. Once it's mostly incorporated, increase to medium speed and mix until smooth.
• Add vanilla extract and beat again until everything is fully combined and creamy. If you'd like it thicker, add a bit more powdered sugar. For a softer, silkier texture, mix in a teaspoon of heavy cream or milk.
• Carefully and slowly unroll your cake on a flat surface.
• Use an offset spatula, frost the top of the pumpkin roll with your cream cheese mixture.
• Reroll cake and trim off each end to be even. 
• Cover your rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour before serving.
• Before serving, dust the top of the cake with powdered sugar. 

Video

Notes

Pumpkin rolls are even better the next day. Store it in the fridge, tightly wrapped, until ready to serve. It keeps well for about 4–5 days. Just make sure it’s covered to prevent it from drying out.

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