How To Make  Pumpkin And Chocolate Cake Roll

While growing up, my Mom and I would get super busy during the holidays.  Probably our most favorite thing to do was create delicious pumpkin recipes.  We would visit our local Safeway to pick up as much Lucerne® dairy products as possible.  It sounds like a lot, but it was affordable and we always gave out what we made as gifts so it went a long way.

Thank you to Safeway Executive Chef Jeff Anderson and the folks at Safeway for sharing this delicious pumpkin recipe with us.  This Pumpkin and Chocolate Cake Roll Recipe looks delicious and contains Lucerne® pumpkin flavored cream cheese in the center with chocolate cake rolling it together.

Pumpkin And Chocolate Cake Roll Recipe



1 box chocolate cake mix
2/3 cup water
1/4 cup vegetable oil
3 eggs
confectioner’s sugar


2 (8oz) packages Lucerne® pumpkin flavored cream cheese
1 cup pumpkin puree
1/3 cup heavy whipping cream
6 Tbs light brown sugar
2 tsp pumpkin pie spice


powdered sugar for dusting top of roll
melted dark chocolate to drizzle top of roll


1. Preheat oven to 350º. Line a rimmed baking sheet with parchment paper and coat with nonstick spray.

2. Thoroughly combine cake ingredients in a large mixing bowl. Spread batter evenly in pan. Bake 13-16 minutes or until top springs back when touched.

3. Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered (confectioner’s) sugar. Carefully peel off parchment paper and roll cake in towel, starting from narrow end. Place on a wire rack to cool.

4. With a stand or electric mixer whip cream cheese for 30 seconds. Add remaining filling ingredients and blend well. Carefully unroll cake and remove towel. Spread cake with filling and re-roll. Keep refrigerated.

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