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!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist
Pineapple Sauce


Instructions Checklist
  • 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.

Nutrition Facts

238 calories; fat 2g; cholesterol 74mg; saturated fat 1g; carbohydrates 53g; mono fat 1g; insoluble fiber 1g; sugars 41g; protein 4g; vitamin a 109.2IU; vitamin c 5.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 33.6mcg; vitamin b12 0.1mcg; sodium 136mg; potassium 136mg; calcium 58mg; iron 1.4mg.