Description
This light and fluffy cake roll is filled with a creamy cheesecake mixture and topped with sweet cherry pie filling, creating a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in water and vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gently fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll cake; spread cream cheese mixture over cake to within 1/2 inch of edges. Spread cherry pie filling over cream cheese layer.
- Roll up cake again; trim ends. Cover and refrigerate until serving.
Notes
- Make sure the cake is completely cooled before unrolling and filling to prevent it from cracking.
- You can use fresh cherries if desired, but cherry pie filling is easier and adds more flavor.
- This cake roll can be made a day ahead and stored in the fridge for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes