Make a sweet treat for the family or a perfect dish for a party. This recipe uses a mix and pumpkin butter from Center Grove Orchard, but can be substituted for other pumpkin roll mixes and pumpkin butter.
- 1 package Center Grove Orchard Pumpkin Bread Mix
- jar (16 oz) Center Grove Orchard Pumpkin Butter
- 2 eggs
- 1/3 cup vegetable oil
Cream Cheese Filling
- 2 cups powdered sugar
- 8 oz cream cheese softened
- 6 Tbsp butter softened
- 1 Tbsp milk (additional milk can be used if filling is too ‘stiff’)
- 1 tsp vanilla
To make cream cheese filling:
Beat cream cheese, powdered sugar, butter, vanilla extract, and milk in a bowl until smooth.
Preheat oven to 350 degrees.
Spray/grease jelly roll pan. Line with parchment paper. Spray/grease parchment paper/pan.
Beat the eggs, vegetable oil and pumpkin butter together.
Add bag of Pumpkin Bread Mix. Mix until everything is combined.
Spread cake mixture evenly into prepared pan and bake at 350 degrees for 15-17 minutes or until knife/toothpick inserted in to center comes out clean.
Run a paring knife around the edge of the pan after baking. Let pan cool for 10-15 minutes.
Sprinkle powdered sugar liberally over top of cake in the pan. Place a clean parchment sheet on top of powdered sugared cake and pan and flip over.
Remove parchment paper before adding filling then spread cream cheese filling over cake.
Roll cake using parchment paper underneath the cake and filling layer.
Refrigerate or freeze roll in parchment at least one hour until ready to serve. Sprinkle with powdered sugar before serving.