Pineapple Cake Roll

This retro desserts come from a 1960s edition of the Better Homes & Gardens New Cook Book. It's a Jelly Roll with filling that bakes right with the cake!



  • 1 No, 2 1/2 can crushed pineapple (3 1/2 cups)

  • cup brown sugar

  • 4 egg yolks

  • ¼ cup sugar

  • ½ teaspoon vanilla

  • 4 egg whites

  • ½ cup sugar

  • ¾ cup sifted cake flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

Pineapple Sauce

  • 2 tablespoon sugar

  • 1 ½ tablespoon cornstarch

  • Reserved pineapple syrup (about 1 2/3 cup)


  1. Thoroughly drain crushed pineapple, reserving syrup for Pineapple Sauce. Spread pineapple evenly in bottom of ungreased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; sprinkle with brown sugar.

  2. For batter, beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar; add vanilla; set aside. In another bowl (with clean beaters) beat egg whites till soft peaks form. Fold yolks into white. Sift together flour, baking powder, and salt; fold into egg mixture.

  3. Spread batter evenly over pineapple in pan. Bake in moderate oven (375°F.) about 20 minutes or till done.

  4. Loosen sides; turn out on towel sprinkled with sifted confectioners' sugar. Let cool 2 or 3 minutes. Trim crusts. Roll up, starting at narrow end. Wrap in the sugared towel; cool. Slice and serve with Pineapple Sauce.

Pineapple Sauce:

  1. Mix 2 tablespoons sugar and cornstarch. Gradually stir in reserved pineapple syrup. Cook and stir till thick and clear. Remove from heat; add 1 to 2 tablespoons lemon juice Serve warm or chilled.

    Pineapple Cake Roll
    Shirley Cheng

Nutrition Facts (per serving)

238 Calories
2g Fat
53g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 238
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 74mg 25%
Sodium 136mg 6%
Total Carbohydrate 53g 19%
Total Sugars 41g
Protein 4g
Vitamin C 5.9mg 30%
Calcium 58mg 4%
Iron 1.4mg 8%
Potassium 136mg 3%
Folate, total 33.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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