I love Pumpkin Rolls. I could seriously eat a whole one by myself. The problem is that Erin is always the one that made them around here. Yeah, I could make them but I am lazy, I want someone else to do it. So since Erin got married and moved off to Texas it doesn’t look like we are having Pumpkin Roll anytime soon around here.
Since the arrival of Fall I have been sitting around wistfully thinking of Pumpkin Rolls, wishing Erin was here to make me one and watching Chuka destroy my throw pillow…
…I got to thinking that there had to be a way to make a similar something without the fuss. While this isn’t exactly a pumpkin roll, it is a great pumpkin cake and will satisfy that craving. And is much, much easier to make.
You need a can of pumpkin, a box of white cake mix and a tub of cream cheese frosting. Mix the whole can of pumpkin, the white cake mix, one egg, 2 Tablespoons of oil and 1/4 cup of water together. Pour into pan of your choice. I used loaf pans but you could use a 9 X 13 or a bundt pan or even round pans. Bake on 350 degrees until a toothpick comes out clean. It takes about 30 minutes or so, depending on your pan.
Set the cake out to cool. This is the hardest part.
Top with cream cheese frosting.
Slice and enjoy!!
Ohhh goodness, this is so good. I even had it for breakfast this morning!