Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

This is a recipe my grandmother made whenever company was coming over. I found it in her archives and was surprised to find that it was a Fleischmann's Yeast Recipe from a magazine dating back to 1961. It has brought back so many wonderful memories and I hope it will with you, too.

Ingredients Nutrition

Directions

  1. Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.
Most Helpful

Need a clarification - pineapple in heavy syrup or its own juice? When my grandmother made these in the 60s, I'm not sure the natural juice option existed. Since cornstarch is used to thicken, does it really matter which is used?

Christi S. September 16, 2015

Thank you for posting this. My mom made it all the time when I was still at home., but she never wrote it down!! Been looking for it a long time. Thank you.

tamib0224 December 09, 2012

darlene had this in her recipesw too. im glad you posted it first . it was a bugger in her hand writing lol any way she liked it too

Dienia B. January 21, 2009