Spice Cake Roll

This was “Tiger” Spice Cake Roll that we used at another Jungle Baby Shower that we had at our home. This is a quick recipe and easy to make.

Spice Cake Roll/“Tiger” Cake Roll with Cream Cheese Filling

*1 box Spice Cake Mix
*1/2 can 29 ounce Pure Pumpkin, add gradually because you will need to press into jelly roll pan and you don’t want the dough to sticky
*1/4-1/2 Mini Chocolate Chips
*Jelly Roll baking sheet/pan
*Parchment, sprayed with cooking spray

Cream Cheese Filling:

*1 8 ounce package Cream Cheese, at room temperature
*6 tablespoons Butter, at room temperature
*2 teaspoons Vanilla
*1 cup Powdered Sugar, sifted

Beat the above filling in bowl until smooth. Spread Cream Cheese Filling onto baked and cooled cake roll.

Instructions for Tiger Cake Roll:

Mix together the Pumpkin with the cake mix until combined, stir in Mini Chocolate Chips.

Prepare Jelly Roll pan with parchment paper sprayed with cooking spray. Press the cake roll dough onto pan, you may need a little extra flour on your hands and press dough until flat and don’t worry if there is a little flour on top of the cake it will be absorbed after baking and Cream Cheese Filling will go on top of the cake roll.

Bake the Cake Roll for 15-18 minutes at 350*F. Remove from oven and let cool and frost/spread with filling.

After Spreading Cream Cheese onto Cake Roll use the parchment paper to help you roll the cake and filling. Wrap cake roll with Saran Wrap and then in some aluminum foil and freeze for a couple of hours before serving. I like to make this recipe a couple of days before needing to use it for a party, etc…

Hint: Slice while still frozen.

“Tiger” Spice Cake Roll ingredients: