If you’re looking for a delightful dessert that balances the sweetness of pineapple with the creamy goodness of whipped cream, the Pineapple Cream Roll Cake is your answer! This light and fluffy roll cake is perfect for any occasion, from birthday parties to summer gatherings. The combination of fresh pineapple and whipped cream creates a refreshing taste that will leave your guests wanting more. With its beautiful presentation and delicious flavor, this cake is sure to impress everyone at the table.
Making a roll cake might seem intimidating at first, but with this easy-to-follow recipe, you’ll be able to create a stunning dessert that looks as good as it tastes. Plus, the process of rolling the cake adds an element of fun and creativity to your baking experience. So gather your ingredients and get ready to whip up a dessert that will become a family favorite!
Why You’ll Love This Recipe
There are countless reasons to fall in love with this Pineapple Cream Roll Cake. First and foremost, it’s incredibly moist and flavorful. The cake itself has a soft and spongy texture that perfectly complements the rich cream filling. The crushed pineapple adds a natural sweetness and a hint of tropical flair, making each bite feel like a mini-vacation. If you’re a fan of fruit-based desserts, this cake is a must-try.
Another reason to love this recipe is its versatility. You can customize it in numerous ways to suit your preferences. Want more pineapple? Add a layer of fresh pineapple slices on top for added decoration. Prefer a different flavor? Swap the pineapple for your favorite fruit, like strawberries or peaches. The whipped cream filling can also be flavored with different extracts, providing endless possibilities for creativity.
Not only is this cake delicious, but it’s also visually stunning. The swirls of cake and cream create a beautiful presentation that will wow your guests. Whether you’re serving it at a casual family dinner or at a more formal occasion, this cake is guaranteed to be the star of the show. Plus, it’s easy to slice into rounds, making it perfect for serving.
Finally, this Pineapple Cream Roll Cake is a simple recipe that doesn’t require any special equipment or hard-to-find ingredients. Most of the items can be found in your pantry, making it an accessible option for bakers of all skill levels. You’ll be surprised at how quickly you can whip up this impressive dessert!
Why You Should Try This Recipe
Trying new recipes is one of the best ways to expand your culinary skills, and this Pineapple Cream Roll Cake is an excellent choice for your next baking adventure. Not only will you learn how to make a delicious cake, but you’ll also gain valuable techniques for rolling and filling cakes. These skills can be applied to other desserts as well, making this recipe a great investment in your baking repertoire.
This cake is also a fantastic option for gatherings and parties. It’s refreshing and light, making it the perfect dessert for warm weather. Your friends and family will appreciate the unique combination of flavors and the beautiful presentation. It’s a great conversation starter and will certainly impress anyone who takes a bite.
If you’re looking for a way to brighten up your dessert table, this cake is a great choice. It’s not only tasty but also a feast for the eyes. The vibrant colors of the pineapple against the white whipped cream and soft yellow cake create an eye-catching dessert that will make any table look more inviting.
Finally, the Pineapple Cream Roll Cake is a fantastic way to use fresh pineapple when it’s in season. This fruit is not only delicious but also packed with vitamins and nutrients. By incorporating it into your dessert, you’re adding a healthy element to your indulgence. It’s a win-win situation!
Ingredients and Necessary Utensils
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- Fresh pineapple slices (for garnish)
Recommended Utensils
- 15×10-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer or whisk
- Kitchen towel
- Plastic wrap
- Spatula
- Serving platter
Having the right utensils can make the baking process smoother and more enjoyable. A jelly roll pan is ideal for baking this type of cake, as its shallow sides allow for even cooking and easy rolling. Parchment paper is a must-have for easy cake removal and cleanup. An electric mixer will help you achieve fluffy whipped cream quickly, but a whisk will also work if you prefer a bit of exercise!
Detailed Recipe Steps
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking. Grease and line your 15×10-inch jelly roll pan with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside as you prepare the wet ingredients.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes. Add the milk, vegetable oil, and 1 teaspoon of vanilla extract, mixing until everything is well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when touched. Keep an eye on it to avoid overbaking.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from one of the short ends. Allow it to cool completely in this rolled form.
- Prepare the Cream Filling: In a mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form. This will give you a delicious and stable filling.
- Unroll and Fill the Cake: Once the cake is completely cool, gently unroll it. Spread a layer of crushed pineapple over the surface, followed by the whipped cream. This will ensure every slice has a perfect balance of flavors.
- Roll the Cake: Carefully re-roll the cake without the towel, starting from one of the short ends. This way, the filling stays intact, and you maintain the beautiful spiral shape.
- Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. Once chilled, slice into rounds and serve garnished with fresh pineapple slices for a beautiful presentation.
FAQs
What is a Pineapple Cream Roll Cake?
A Pineapple Cream Roll Cake is a light sponge cake filled with crushed pineapple and whipped cream, rolled into a beautiful dessert that is both visually stunning and deliciously refreshing.
How do I store leftover Pineapple Cream Roll Cake?
Leftover Pineapple Cream Roll Cake can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. For best texture, consume within the first couple of days.
Can I make the Pineapple Cream Roll Cake ahead of time?
Yes! You can make the cake a day in advance and keep it wrapped in the refrigerator. Just add the whipped cream filling and garnish before serving for the best texture.
What can I substitute for heavy cream in the filling?
For a lighter option, you can use whipped topping or a non-dairy whipped cream alternative. However, the flavor and texture may differ slightly from the original recipe.
Is Pineapple Cream Roll Cake suitable for special diets?
This recipe contains gluten and dairy, so it may not be suitable for those with gluten intolerance or lactose sensitivity. However, you can experiment with gluten-free flour and dairy-free cream alternatives.
In conclusion, the Pineapple Cream Roll Cake is not only a delightful treat but also a fun baking project that can bring joy to any occasion. Its fluffy texture, unique flavors, and beautiful presentation will surely impress your family and friends. Don’t forget to share your baking experiences or any variations you tried in the comments below!
If you enjoyed this recipe, consider exploring more delicious options like Slow Cooker Creamy Ham and Potato Chowder or Slow Cooker Cheesy Chicken Enchilada Casserole. Happy baking!
For more inspiration, check out our Pinterest page for mouthwatering recipes and ideas.
Pineapple Cream Roll Cake
Equipment
- 15x10-inch jelly roll pan
- Mixing bowls
- Electric Mixer
- Whisk
- Kitchen towel
- Plastic Wrap
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3 Large eggs
- 1 cup Granulated sugar
- 1/2 cup Whole milk
- 1/4 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Crushed pineapple drained
- 1 cup Heavy whipping cream
- 1/4 cup Powdered sugar
- 1 teaspoon Vanilla extract (for the cream)
- Fresh pineapple slices for garnish
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the milk, vegetable oil, and 1 teaspoon of vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when touched.
- Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from one of the short ends. Allow it to cool completely in this rolled form.
- In a mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form.
- Once the cake is completely cool, gently unroll it. Spread a layer of crushed pineapple over the surface, followed by the whipped cream.
- Carefully re-roll the cake, this time without the towel, starting from one of the short ends.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. Slice into rounds and serve garnished with fresh pineapple slices.
