Butternut Squash Cake Roll

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time.

Ingredients Nutrition


  1. In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
  2. Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  3. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
  4. In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.
Most Helpful

5 5

A delight. I made this late yesterday afternoon and it was devoured by my food-attacting-family by late this morning. I was lucky to get a bite! I made it exactly as written (except used low-fat cream cheese) and as other reviewers have noted, it's a snap to make using your mixer and it looks like you really went to a lot of effort. This is a perfect alternative at Thanksgiving for those non-pumpkin pie lovers (or mincemeat, euwwww.) Just make sure and double the recipe because this cake vanishes in a flash!

5 5

I made this several months ago and it was well received. It looks like you slaved but it is actually quite easy. I am making this for Thanksgiving instead of pumpkin pie which nobody really likes. I'd like to find a chocolate roll recipe like this...

5 5

My family prefers this to pumpkin roll they say it is sweeter. It also gives me something to do with all the extra squash. I also use zucchini