Pumpkin Roll Recipe with Cake Mix for Easy Fall Baking Success
Making a pumpkin roll recipe with cake mix is the easiest way to create a showstopping fall dessert without the fuss.
This post will walk you through how to make a bakery-style cake recipe that looks impressive but starts with a simple shortcut—boxed cake mix!
Whether you’re planning a holiday gathering or just want to treat yourself, you’ll love how simple and delicious this version is.
Instead of making a cake roll completely from scratch, using a mix takes out the guesswork and gives you a soft, perfectly spiced sponge every time.
If the idea of rolling a cake sounds intimidating, don’t worry—you’ll find step-by-step tips that make the process totally doable.
How to Make a Pumpkin Roll with Cake Mix
To make a delicious pumpkin roll with box cake mix, start by prepping a jelly roll pan with parchment and a light flour dusting.
Mix the dry ingredients and blend in eggs and pumpkin until smooth.
Spread the batter evenly in the pan and bake until set.
While it’s warm, roll up the cake with a powdered sugar-dusted towel and let it cool.
What is the secret to rolling a pumpkin roll?
The secret to successfully rolling a pumpkin roll is to do it while the cake is still warm.
- Right after baking, turn the cake out onto a clean kitchen towel that has been generously dusted with powdered sugar.
- Gently peel off the parchment paper, and then, using the towel, roll the cake up from one short end to the other, keeping the towel rolled inside the cake. This helps the cake maintain its shape and prevents cracking.
- Once the cake has cooled completely in its rolled form, you can carefully unroll it, spread the cream cheese frosting and then re-roll it without the towel to create that perfect swirl.
Before serving, dust with powdered sugar for a perfect finish! For full details, check out the printable recipe card below!
If you love baking your way through autumn, don’t miss these reader-favorite Fall Recipes—they’re full of cozy flavors and easy ideas!
- Dive into a warm slice of Pumpkin Dump Cake—it’s incredibly easy and packed with fall flavors.
- Or, try your hand at Pumpkin Bread for that perfectly spiced treat that’s amazing any time of day.
- And 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.
- Want to know how to make a boxed cake mix taste like a bakery cake? It’s easier than you think—and once you try a few simple tricks, you’ll never go back to plain cake mix again.
And yes, you absolutely can. It adds just the right warm, cozy flavor without needing to measure out extra spices, making it ideal for fall baking!
For up to 4 to 5 days when stored properly. Keep it tightly wrapped in plastic wrap or in an airtight container to prevent it from drying out and to keep the filling fresh. For best flavor and texture, let it sit at room temperature for about 10–15 minutes before serving.
Yes, in fact, it freezes beautifully. Wrap the roll tightly in plastic wrap, then again in foil or place it in a freezer-safe bag. It will keep in the freezer for up to 2 months. When you’re ready to serve, thaw it in the refrigerator overnight and dust with powdered sugar just before slicing for a fresh-from-the-bakery look.
KitchenAid Premium Aluminized Steel Baking Sheet, Nonstick, 10×15 Inch, Contour Silver
Libby’s 100% Pure Canned PumpkinSimply Organic Pumpkin Spice, 1.94-Ounce Jar, Organic Nutmeg, Cloves, Ginger & Cinnamon, Enhances Tea, Seasoning, Kosher260 Sq.Ft Unbleached Parchment Paper for Baking – Roll with Cutter, Heavy Duty Non-Stick Brown Parchment for Baking, Cooking, Grilling, Steaming and Air Fryer, 15in x 210ft by Baker’s Signature
How to Make a Pumpkin Roll Using a Cake Mix
Ingredients
- ½ box of yellow cake mix
- 3 eggs
- ⅔ cup canned pumpkin puree
- 1/2 tsp cinnamon
- 1/2 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.
This looks yummy!! 🙂
Looks totally delish and Thanksgiving perfect!
This looks wonderful! Love pumpkin and cream cheese – perfect for Thanksgiving!
I am a pumpkin fanatic. I’m glad I stumbled upon your recipe. I’ll have to try it. It looks so delicious !
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Thanks for letting me know about your Party Kim! I love linking up with new friends!
See ya tomorrow! 😉
In ur recipe u have 2/3 pumpkin, but just to make sure,
Is that supposed to be 2/3 cup
Thank you
Hi! Yes! Let me fix that. Thank you!
Looks so good. I will try it this weekend. Thanks for this recipe.
Trying this tomorrow!
Why did you not include how to make the filling?
Thank you for pointing out I forgot to link it! Here is the recipe: https://www.mommalew.com/the-best-cream-cheese-frosting-recipe/