Karen's Luau Pineapple Cake Roll

READY IN: 1hr 5mins
SERVES: 8-12




  • Cake:.
  • Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
  • In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
  • Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
  • In a med. mixing bowl, beat egg whites until soft peaks form.
  • Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
  • In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
  • Gradually add 1/3 cup sugar and 1/2 vanilla.
  • Gently fold egg whites into egg yolk mixture.
  • Sift flour with baking powder and salt.
  • Gently fold flour mixture into egg mixture.
  • Spread cake batter evenly over pineappple mixture in pan.
  • Bake in oven preheated to 375 degrees for 20-25 minutes.
  • Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
  • Roll in jelly roll fashion and let cool.
  • Garnish with pineapple topping.
  • Pineapple topping:.
  • In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
  • Cook over med. heat, stirring constantly, until clear and thickened.
  • Remove for heat,stir in pineapple and cool.
  • Spread on top of cake roll and sprinkle with coconut.