Heavenly Hawaiian Cake Roll


Serves: 12
Total Calories: 294

Ingredients

FILLING
1/3 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
1 cup coconut
2 tablespoons chopped maraschino cherries
1 (8-ounce) can crushed pineapple in unsweetened juice, well drained, reserving 1/2 cup liquid

CAKE
powdered sugar
3 eggs
1 cup sugar
1/2 cup (reserved) pineapple juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

TOPPING
1/2 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup chopped macadamia nut, toasted*

Directions:

Heat oven to 375°F. Line 15 x 10 x 1-inch baking pan with foil. Spread butter evenly in bottom of pan sprinkle with brown sugar. Sprinkle coconut, maraschino cherries and pineapple evenly over brown sugar lightly press down. Set aside.

Lightly sprinkle clean towel with powdered sugar set aside. In small bowl, beat eggs at high speed until thick and lemon colored, about 5 minutes. Gradually add sugar beat well. If necessary, add enough water to reserved pineapple liquid to measure 1/2 cup. At low speed, add reserved pineapple liquid blend well. Add flour, baking powder and salt beat until smooth. Spread evenly over filling mixture in pan.

Bake at 375°F. for 13 to 18 minutes or until top springs back when touched lightly in center. Invert cake onto sugared side of towel. Gently lift sides of foil from cake carefully remove foil. Starting with shorter end and using towel to guide cake, roll up. (Do not roll towel into cake.) Wrap towel around rolled cake cool completely on wire rack.

In small bowl, combine whipping cream, powdered sugar and vanilla beat until stiff peaks form. Place cake roll on serving plate, seam side down. Spread topping over sides and top of cake roll sprinkle with nuts. Store in refrigerator.

*TIP: Chopped, toasted almonds or pecans can be substituted for macadamia nuts. To toast macadamia nuts, spread nuts on a cookie sheet bake at 350°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread nuts in a single layer on microwave-safe pan. Microwave on HIGH for 4 to 8 minutes or until light golden brown, stirring frequently.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving: Calories 300 Protein 3g Carbohydrate 41g Fat 14g Sodium 140mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 294
Calories from Fat: 114

This Heavenly Hawaiian Cake Roll recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
07: Cakes and Tortes
Almond Mocha Cake
Banana Crunch Cake
Black Bottom Cups
Brown Butter Apricot Cake
Brownie Soufflé Cake with Mint Cream
Buttercream Pound Cake
Caramel Apple Cake
Caramel Pear Upside-Down Cake
Chocolate 'Tato Cake
Chocolate Fudge Snack Cake
Chocolate Mousse Fantasy Torte
Chocolate Praline Layer Cake
Costa Rican Cream Cake
Dark Chocolate Sacher Torte
Delicate Pear Cake with Caramel Sauce
Double Lemon Streusel Cake
Fudgy Orange Cappuccino Torte
Glazed Sweet Potato Mini-Cakes
Golden Apricot Cake
Heavenly Hawaiian Cake Roll
Kentucky Butter Cake
Key Lime Cream Torte
Lemon Platinum Cake
Macadamia Fudge Torte
Mardi Gras Party Cake
Mocha Cream Chocolate Torte
My Inspiration Cake
Nutty Graham Picnic Cake
Orange Kiss-Me Cake
Peanut Butter Crunch Cake
Peppermint Swirl Fudge Nut Cake
Praline Torte with Chocolate Truffle Filling
Raspberry-Filled Apricot Cake
Ring-of-Coconut Fudge Cake
Spicy Raisin Brunch Cake
Starlight Double-Delight Cake
Streusel Spice Cake
Swiss Almond Apple Cake
Tiramisù Toffee Torte
Tropical Fruit Fling Cake
Tunnel of Fudge Cake
Tuxedo Brownie Torte
Upside-Down German Chocolate Cake
White Chocolate Fudge Cake
White Chocolate Raspberry Torte
Whole Wheat Walnut Crumb Cake




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