Pineapple Filled Jelly Roll
45 min
3 hrs



4 large Land O Lakes® Eggs, separated

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon vanilla

1/4 teaspoon salt

1/2 cup all-purpose flour

Powdered sugar


1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter

1 (20-ounce) can crushed pineapple in syrup, drained, reserve syrup

1/2 cup reserved pineapple syrup

1 tablespoon cornstarch


Powdered sugar

Land O Lakes® Heavy Whipping Cream, sweetened, whipped

Maraschino cherries

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

    Pour mixture into prepared pan. Bake 10-15 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. Roll up cake while hot, starting with 10-inch side, in towel. Cool completely.

  6. STEP 6

    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.

  7. STEP 7

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


7Fat (mg)
98Cholesterol (mg)
160Sodium (mg)
43Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  October 31, 2012

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!

— says Joanna
  September 30, 2010

It is easy to make. But I could not stand the smell.

— says Rindala Wakim
  August 20, 2009

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!

— says Vickie
  November 18, 2008

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.

— says William
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