"Unrolled" Pumpkin Cake - Kraft Recipes Top
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"Unrolled" Pumpkin Cake

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Make It

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  • 1. Preheat oven to 350 degrees. Grease round cake pans with cooking spray.
  • 2. Beat cake mix, 1 cup of pumpkin, water, applesauce, vanilla, 1 tsp. of pumpkin spice, and 1 tsp. of cinnamon in a large bowl with electric mixer.
  • 3. Pour evenly into both pans and bake for 22 to 24 minutes (or until toothpick is clean).
  • 4. Cool cakes.
  • 5. Mix remaining pumpkin, 1/2 tsp. of cinnamon and 1/2 tsp. of pumpkin spice into whipped topping.
  • 6. Place one cake onto platter and frost top of cake with half of whipped topping mixture. Place second cake on top and frost the rest of the cake with remaining mixture.
  • 7. Enjoy! Refrigerate leftovers.

Special Equipment Needed


Pumpkin is filled with many healthy benefits. Low in calories, filled with fiber, and the following vitamins: potassium, magnesium, zinc, and iron. Also, it contains beta-carotene which is considered to be an important antioxidant. In relation, the applesauce is present due to the lack of oil and butter in this recipe. The applesauce ingredient provides moisture for the cake without the fat like oil/ butter. Due to a healthier lifestyle chance and my desire for sweets, I created this recipe from an altered version of the classic “pumpkin roll”. Fall is my favorite season and I love all of the comforting foods associated yet without the unhealthy components. After experimenting with the traditional pumpkin roll, I found it much easier to simply bake the cake into round cake pans instead of creating a pumpkin roll. Therefore, this recipe tastes similar to a pumpkin roll and looks elegant but…without the roll and much healthier! (This recipe could be made into cupcakes too!)

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