Pineapple Ginger Roll-Up

Name: Pineapple Ginger Roll-Up
Ingredients: 1/4 c. butter; 1 (8 1/4 oz.) can crushed pineapple; 1 c. chopped pecans; 1 c. coconut; 1 (14 oz.) can sweetened condensed milk; 1 c. all-purpose flour; 1 tsp. ground ginger; 1/4 tsp. baking soda; 1/4 tsp. salt; 3 large eggs; 1/2 c. firmly packed brown sugar; 1/2 c. sugar; 1/3 c. syrup from pineapple; 1 tsp. vanilla extract; Confectioners' sugar

15 ingredients

6 steps

Ingredients

1/4 c. butter
1 (8 1/4 oz.) can crushed pineapple
1 c. chopped pecans
1 c. coconut
1 (14 oz.) can sweetened condensed milk
1 c. all-purpose flour
1 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
3 large eggs
1/2 c. firmly packed brown sugar
1/2 c. sugar
1/3 c. syrup from pineapple
1 tsp. vanilla extract
Confectioners' sugar

Directions

1

Preheat oven to 375 degrees. Line a 10x15x1 inch jellyroll pan with aluminum foil.
2

Melt the butter in the pan and spread evenly. Pour the pineapple into a wire strainer and drain well, reserving syrup.
3

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.
4

Pour evenly into pan.
5

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.
6

Roll the cake jellyroll fashion, starting with the 10 inch side. Wrap the towel around the roll until cool.