Pineapple Filled Jelly Roll

Pineapple Filled Jelly Roll

Jelly roll cake moist with a rich filling flavored like pineapple upside-down cake.

45 min.prep time 3:00total time
10 servings
444 Ratings

Ingredients

Cake

3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
Powdered sugar

Filling

1/2 cup firmly packed brown sugar
1 (20-ounce) can crushed pineapple in syrup, drained, reserve syrup
1/2 cup reserved pineapple syrup
1 tablespoon cornstarch

Garnish

Powdered sugar
Sweetened whipped cream
Maraschino cherries

Directions

Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 10 minutes). Continue boiling 1 minute. Refrigerate until completely cooled (2 to 3 hours).

Meanwhile, heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line with parchment or waxed paper; grease paper. Set aside. Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.

Beat egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.

Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Gently stir in egg whites, alternately with flour, until just mixed.

Pour mixture into prepared pan. Bake for 10 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off paper. While hot, starting with 10-inch side, roll up cake in towel. Cool completely.

Unroll cooled cake; remove towel. Spread cake with cooled filling. Starting at short end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.

To serve, cut jelly roll into slices. Garnish with powdered sugar, whipped cream and cherries, if desired.



Nutrition Facts (1 serving)

Calories: 240

Fat: 7g

Cholesterol: 98mg

Sodium: 160mg

Carbohydrates: 43g

Dietary Fiber: 1g

Protein: 3g

Recipe #3712©1996Land O'Lakes, Inc.

Recipe Comments & Reviews

The cake was so spongy, this is a great "sponge cake" recipe to keep handy. I accidently spilled the pineapple syrup and substituted orange juice from actual oranges and worked fine. Next time, I will be more careful!
It is easy to make. But I could not stand the smell.
Absolutely the best jelly roll cake I've ever made; would like to try it with other fillings.

This recipe will "wow" all your dinner guest!
This is the best basic recipe for the roll and very easy. By adding chocolate and changing the filling it has become our Yule Log at Christmas.

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