Recipes and Cooking 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 14, 2022 Print Rate It Share Share Tweet Pin Email Servings: 10 Jump to Nutrition Facts Ingredients 1 No, 2 1/2 can crushed pineapple (3 1/2 cups) ⅔ 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) Directions 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. 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. Spread batter evenly over pineapple in pan. Bake in moderate oven (375°F.) about 20 minutes or till done. 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: 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. Shirley Cheng Rate it Print Nutrition Facts (per serving) 238 Calories 2g Fat 53g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.