Pineapple Cake Roll
A delightful pineapple cake roll with a sweet pineapple filling and fluffy cake, perfect for gatherings and dessert lovers seeking a tropical twist.
Ingredients
Instructions
- Make the filling by cooking together canned milk and flour until thickened. Cool completely.
- In a separate bowl, beat sugar, shortening, vanilla, and salt until fluffy.
- Add the cooled milk and flour mixture to the beaten mixture and beat well.
- Fold in the drained crushed pineapple.
- Prepare the angel food cake mix according to package instructions.
- Bake the cake batter on two foil-lined cookie sheets at 350°F for 18 to 20 minutes.
- Spread the pineapple filling evenly on the baked cake.
- Carefully roll the cake like a jelly roll while still warm with the filling inside.
- Refrigerate before serving.
Tips & Substitutions
For a lighter texture, ensure the milk and flour mixture is completely cooled before adding it to the beaten sugar and shortening. If you want to experiment, consider substituting coconut cream for the canned milk for an extra tropical flavor. Additionally, using a store-bought angel food cake can save time. This recipe is a delightful twist on traditional American recipes.
Serving Suggestions
Serve the Pineapple Cake Roll chilled, sliced into generous pieces. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added richness. For a festive touch, garnish with toasted coconut or fresh pineapple slices. This dessert complements light summer meals or can be a refreshing treat at gatherings, alongside dishes like Green Chili Dip.
Storage & Reheating
To store leftovers, wrap the rolled cake tightly in plastic wrap and place it in the refrigerator for up to 3 days. The flavors will continue to meld and improve over time. If you want to serve it warm later, allow it to sit at room temperature for about 30 minutes before slicing, as this will enhance its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cake Roll contains roughly 621 calories, with 1g protein, 19g carbohydrates, and 60g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple for a brighter flavor. Just ensure you finely chop it and drain the excess juice to avoid making the filling too watery. This will keep the cake roll from becoming soggy and ensure a delightful texture.
What can I do if my cake cracks while rolling?
If your cake cracks, don't worry! Simply repair it by gently pressing the edges together. You can also cover any cracks with the pineapple filling when serving. A light dusting of powdered sugar over the top can also help camouflage imperfections.
How can I make this cake roll more festive for special occasions?
To make the Pineapple Cake Roll more festive, consider adding a layer of cream cheese frosting on top of the filling before rolling. You can also decorate the finished roll with colorful sprinkles or edible flowers to elevate its appearance for celebrations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).