Pineapple Cake Roll



  • 1 (15 1/2 ounce) can crushed pineapple
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 4 egg whites
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Pineapple Sauce

  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • Reserved pineapple syrup
  • 1 tablespoon butter
  • Few drops yellow food color, if desired


  1. Cake: Drain pineapple, reserving syrup. If necessary, add water to syrup to make 3/4 cup liquid. Set aside for sauce.
  2. Stir together the drained pineapple, brown sugar and melted butter. Spread mixture evenly in bottom of ungreased 15 x 10 x 1-inch jellyroll pan.
  3. In small mixer bowl, beat egg yolks and vanilla bout 5 minutes or until thick and lemon colored. Gradually beat in the 1/3 cup granulated sugar. Wash beaters thoroughly.
  4. In large mixer bowl, beat egg whites to soft peaks. Gradually add the 1/2 cup granulated sugar, beating to stiff peaks. Fold yolks into whites.
  5. Stir together flour, baking powder and salt. Sprinkle over egg mixture. Fold in gently. Spread batter over pineapple mixture in pan.
  6. Bake at 375 degrees F for 12 to 15 minutes. Immediately loosen edges of cake from pan and turn out onto towel sprinkled with confectioners' sugar. Let stand one minute.
  7. Starting at narrow end, roll up cake, using towel to help you roll. Cool completely.
  8. To serve, cut into 1/2-inch slices. Spoon Pineapple Sauce over.
  9. Pineapple Sauce: In medium saucepan stir together 1/4 cup granulated sugar and 1 tablespoon cornstarch. Add reserved pineapple syrup. Cook and stir until bubbly. Stir in 1 tablespoon butter and a few drops yellow food coloring, if desired. Cover surface with wax paper.
  10. Chill until ready to serve.

Yield: 10 servings

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