A big fluffy roll full of delicious! Why not?! It uses a regular sized jelly roll pan, which was what I was going for after seeing several cake recipes that would have required buying a new pan.

Ingredients:

Pineapple Filling:

• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 2 cups minced canned pineapple
• 1 1/2 cups pineapple juice
• 2 tablespoons butter, cut into small pieces

Cake

• 4 large eggs, cold from the fridge
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and then cooled to room temperature
• 1 tablespoon vanilla
• 1 1/2 cups sifted all-purpose flour
• powdered sugar
• 8 ounce tub Cool Whip, moved to the fridge to thaw

To make the pineapple filling, combine the sugar, flour, and salt in the top of a double boiler over simmering water.

Stir in the eggs, pineapple, and juice, and continue to stir until the mixture thickens, which will take several minutes.

Add the butter to the thickened mixture and stir until melted in, then remove from the heat and allow to cool. The filling can be made a few days ahead and stored in the fridge.

To start the cake, first make sure there’s a rack on the center shelf of your oven, then start it preheating to 375 degrees. Grease an 18×13″ jelly roll pan, then line with parchment. I wasn’t sure if, later, the silpats I have that fit my pan would be too heavy and would crush the cake, so I did actually use parchment for this one.

In a large bowl, beat the eggs, baking powder, and salt, using the whisk attachment on high speed if you have a stand mixer. Continue whisking until the mixture is pale and thick enough to hold a mark when the whisk passes through, at least 10 minutes, maybe longer with a hand mixer.

Reduce the mixer speed to medium-high and drizzle in the cooled butter and the vanilla until just combined.

Reduce the speed further to low and add the flour all at once, beating just a few seconds until combined. Fold the mixture once or twice with a rubber spatula to ensure no unmixed spots remain at the bottom of the bowl, then gently turn the mixture out into the prepared pan.

Gently spread until it makes an even coat over the whole bottom – it may not feel like enough batter, but it’ll reach!

Bake 15 minutes, or until the top is just set but not yet browned, rotating halfway through.

Remove from the oven and sift/sprinkle a thin layer of powdered sugar over the surface of the cake. Run a knife around the edge of the cake to loosen it from the pan. I have a plastic-y knife called a Bakeware Buddy that’s not supposed to damage your pans, so I used that just in case. Spread a clean kitchen towel over the cake, then carefully flip the cake out onto the counter, towel-side down.

Peel the now-exposed parchment off the cake, then, starting at one of the short ends, gently roll the cake and towel into a log.

Allow to cool completely wrapped up with the towel, then gently unroll and remove the towel.

Starting from the end that had been the inside of the roll, fill with the pineapple filling, leaving some clear space at the other edges to allow for spreading.

Roll back up as you work, and once filled position the cake so that it’s seam-side down.

Spread the Cool Whip over the surface, and serve. This is another one that I finished, then in this case cut into thirds and froze 2/3, so it wouldn’t get gross soggy before I could eat the whole thing, and I didn’t notice any degradation of texture in the parts that were frozen and thawed. Handy!

Pineapple Jelly Roll

Adapted from AllRecipes and Food Network.

Pineapple Filling:

• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 2 cups minced canned pineapple
• 1 1/2 cups pineapple juice
• 2 tablespoons butter, cut into small pieces

Cake

• 4 large eggs, cold from the fridge
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and then cooled to room temperature
• 1 tablespoon vanilla
• 1 1/2 cups sifted all-purpose flour
• powdered sugar
• 8 ounce tub Cool Whip, moved to the fridge to thaw

To make the pineapple filling, combine the sugar, flour, and salt in the top of a double boiler over simmering water. Stir in the eggs, pineapple, and juice, and continue to stir until the mixture thickens, which will take several minutes. Add the butter to the thickened mixture and stir until melted in, then remove from the heat and allow to cool. The filling can be made a few days ahead and stored in the fridge.

To start the cake, first make sure there’s a rack on the center shelf of your oven, then start it preheating to 375 degrees. Grease an 18×13″ jelly roll pan, then line with parchment.

In a large bowl, beat the eggs, baking powder, and salt, using the whisk attachment on high speed if you have a stand mixer. Continue whisking until the mixture is pale and thick enough to hold a mark when the whisk passes through, at least 10 minutes, maybe longer with a hand mixer. Reduce the mixer speed to medium-high and drizzle in the cooled butter and the vanilla until just combined. Reduce the speed further to low and add the flour all at once, beating just a few seconds until combined. Fold the mixture once or twice with a rubber spatula to ensure no unmixed spots remain at the bottom of the bowl, then gently turn the mixture out into the prepared pan. Gently spread until it makes an even coat over the whole bottom.

Bake 15 minutes, or until the top is just set but not yet browned, rotating halfway through. Remove from the oven and sift/sprinkle a thin layer of powdered sugar over the surface of the cake. Run a knife around the edge of the cake to loosen it from the pan. Spread a clean kitchen towel over the cake, then carefully flip the cake out onto the counter, towel-side down.

Peel the now-exposed parchment off the cake, then, starting at one of the short ends, gently roll the cake and towel into a log. Allow to cool completely wrapped up with the towel, then gently unroll and remove the towel. Starting from the end that had been the inside of the roll, fill with the pineapple filling, leaving some clear space at the other edges to allow for spreading. Roll back up as you work, and once filled position the cake so that it’s seam-side down. Spread the Cool Whip over the surface, and serve.