A Swiss roll with a difference! A moist and lightly spiced pumpkin sponge cake, is rolled up with a rich and dreamy cream cheese filling. This is the perfect dessert to enjoy any day of the week.
This is a rich and delicious swiss roll. I was looking for new ways to use pumpkin as was tired of pumpkin pie. This is rich but light at the same time and the spices are perfect. Try this recipe! - 16 May 2013
This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than greasing it. Once it's cool enough to be handled, flip it out onto your powdered towel and gently pull the wax paper off then roll. Moist, moist, moist. I've made it several times and prefer wax paper (with all cakes, actually) to greasing the pans. - 19 Nov 2005 (Review from Allrecipes US | Canada)
I have been making this for over 25 years. I give it to our customers for our company instead of alchol. I was offered $300.00 for the recipe. But it was a friends family recipe I promised NOT to give out. This is easy and awsome. Everyone will be in aw over it. Simple recipe but so you know roll needs to cool at LEAST two hours in the fridge to firm up. It can also cool overnight just so you know. Wrap it in tin foil and it keeps in the freezer for up to 3 months and it is still just as yummy as it was fresh. I ship to my brother in New Jersey from California EVERY YEAR! - 24 Nov 2005 (Review from Allrecipes US | Canada)