Select Print Page

print recipe header

Pumpkin Orange Cake Roll

15 mins
30 mins
20 mins
This delightful and elegant Pumpkin Orange Cake Roll has an angel food cake as a base and is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.



PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar.

PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.

BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl. Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.

Nutritional Information

  • Serving Size
    1/10 of recipe
  • Calories 230
  • Calories from Fat 0

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 0g 0%
  • Saturated Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 340mg 14%
  • Carbohydrates 54g 18%
  • Dietary Fiber 1g 5%
  • Sugars 34g
  • Protein 4g
  • Vitamin A 100%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 4%