Pumpkin Swirls

1 party dish

These Pumpkin Swirls go over really well when you need to bring a dessert to a party.


Cake Batter:

3 eggs
1 cup sugar
2/3 canned pureed pumpkin
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour


8 oz. cream cheese
1 cup powered (10x) sugar
1 1/2 tsp vanilla extract
2 Tbsp softened butter


Cake Batter:

  1. Beat all the cake ingredients until smooth.
  2. Grease cookie sheet (10"x15") and line it with waxed paper. Then, grease the waxed paper.
  3. Pour batter on waxed paper and spread evenly.
  4. Bake at 375 degrees for 15 minutes or until toothpick comes out clean.
  5. Sprinkle powdered (10X) sugar onto a linen towel.
  6. After baking, flip cake onto towel.
  7. Pull off waxed paper very carefully.
  8. Roll cake (lengthwise) with towel and let cool (about 1 to 2 hours)


  1. Beat the filling ingredients together.
  2. Unroll cake and remove towel.
  3. Spread filling evenly over cake and roll again.
  4. Refrigerate wrapped in foil (tastes best when refrigerated overnight).

Filling tastes best when refrigerated overnight.


Prep Time: About forty-five minutes to prepare and at least an hour to cool.


Aunt Ruth's Recipe Collection