Pumpkin Angel Food Cake Roll with Lemon Filling

5 from 1 vote

Pumpkin Angel Food Cake Roll with Lemon Filling

A pumpkin angel food cake roll with lemon filling is an elegant dessert that’s super easy to make. The pumpkin cake comes together with an angel food cake mix, pumpkin puree, and pumpkin pie spice, then gets rolled up with a sweet and creamy lemon filling. An easy fall dessert everyone will love.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 383kcal

Author: Cara Lanz

Ingredients

Pumpkin Angel Food Cake Roll

1 box angel food cake mix
1 cup water
1 ½ teaspoons pumpkin pie spice
¾ cup pumpkin puree

Lemon Filling

16 oz. heavy whipping cream
1 can sweetened condensed milk
⅓ cup fresh lemon juice
2 tablespoons lemon zest (divided)

Instructions

Preheat oven to 350. Line a baking sheet with parchment paper.
Place all cake roll ingredients in a large bowl and mix for about 3 minutes. Pour batter onto prepared baking sheet and bake for 15-20 minutes or until lightly golden brown on top.
While the cake is baking, lay a clean dish towel on your counter and cover it completely in powdered sugar (super weird, I know).
When the cake is done, place it on a baking rack to cool for 5 minutes.
In one fell swoop, flip the baking pan over so the cake is face down onto the powdered sugar-covered towel.
Gently peel off the parchment paper.
Fold the short end of the towel onto the cake and roll it up. Place the roll on a baking rack and let it cool all the way -- at least an hour.
Chill a metal bowl and beaters in the freezer for about ten minutes before preparing the lemon filling.
Whip the cream with a hand mixer in the chilled bowl for about two minutes or until it is light and fluffy. In a small bowl, stir together sweetened condensed milk, lemon juice, and 1 tablespoon lemon zest. Fold the condensed milk mixture into the whipped cream until fully incorporated.
When the cake is cool, carefully unroll it and spread about ½ of the filling over the cake, leaving about an inch around the borders.
Carefully roll up the cake and transfer to a platter. Frost the top and sides of the cake with the remaining lemon cream filling.
Sprinkle one tablespoon of lemon zest over the angel food cake roll.

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