Pineapple Ginger Roll-Up
Ingredients
Instructions
- Preheat oven to 375 degrees. Line a 10x15x1 inch jellyroll pan with aluminum foil.
- Melt the butter in the pan and spread evenly. Pour the pineapple into a wire strainer and drain well, reserving syrup.
- Combine the drained pineapple, pecans and coconut in a small bowl. Stir to mix. Spoon this mixture evenly into pan. Drizzle the condensed milk over the mixture. In medium bowl, sift together the flour, ginger, soda, and salt. In a large bowl, beat the eggs until light and fluffy, about 2 minutes. Add sugars and beat until well blended. Add the flour mixture, pineapple syrup and vanilla. Beat for 1 to 2 minutes or until smooth.
- Pour evenly into pan.
- Bake for 20 to 25 minutes or until cake springs back when lightly touched. Remove from oven and sprinkle generously with the confectioners' sugar. Cover with a clean dish towel and invert. Remove the foil.
- Roll the cake jellyroll fashion, starting with the 10 inch side. Wrap the towel around the roll until cool.
Nutrition & Diet Analysis (per serving)
1169
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).