Slice into 1-inch pieces for perfect servings.
Store in the refrigerator for up to 3 days, tightly wrapped to retain moisture.
Freeze slices individually for up to 1 month and thaw before serving.
Variations
Spice Twist: Add ¼ teaspoon ground cloves or allspice to the cake batter for extra warmth.
Chocolate Drizzle: Drizzle melted chocolate over the top before serving.
Nutty Addition: Sprinkle chopped pecans or walnuts into the cream filling for crunch.
Maple Flavor: Replace half the powdered sugar in the filling with maple sugar for a subtle maple taste.
FAQ
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Roast and puree fresh pumpkin first. Use 1 cup of cooked pumpkin puree in place of canned.
Q: Can I make this ahead of time?
A: Absolutely. Bake the cake and prepare the filling in advance, then assemble and refrigerate until ready to serve.
Q: How do I prevent the cake from cracking when rolling?
A: Roll the cake while it is still slightly warm and use a kitchen towel dusted with powdered sugar to help shape it without sticking.
Prep Time: 20 minutes
Baking Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
