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Pumpkin roll recipe with cake mix, dusted with powdered sugar and sliced to reveal a creamy filling, sits on brown parchment atop a fall-themed tablecloth with leaf patterns. Wooden beads accent the cozy autumn display.

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.

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
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 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

  1. Preheat the oven to 375 degrees. 
  2. Grease a 15x10 inch jelly roll pan. Line it with parchment paper. 
  3. Grease the parchment paper with butter or non stick cooking spray.
  4. Flour the jelly roll pan lightly. In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves.
  5. Beat in the wet ingredients: 3 large eggs and the pumpkin. 

  6. Mix until the cake mix is fully blended. 

  7. Spread your pumpkin cake batter into the prepared pan.
  8. 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.
  9. Immediately after removing from the oven, loosen the moist pumpkin cake onto a kitchen towel sprinkled with generously powdered sugar. 
  10. Starting with the short end, roll the hot cake up with the towel.
  11. Let the cake cool to room temperature on a wire rack, seam side down. 

  12. While your cake cools, make the filling.

  13. 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).

  14. 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.

  15. 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.

  16. Carefully and slowly unroll your cake on a flat surface.
  17. Use an offset spatula, frost the top of the pumpkin roll with your cream cheese mixture.
  18. Reroll cake and trim off each end to be even. 
  19. Cover your rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour before serving.
  20. Before serving, dust the top of the cake with powdered sugar. 

Recipe Video

Recipe 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.