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Hawaiian Pineapple Cake Rolls

Searching for a new dessert idea? Try this tropical inspired Hawaiian Cake Roll.  It has yummy pineapple filling, and swaps sugar for SPLENDA® No Calorie Sweetener. Our recipe has less than 200 calories per serving.

Hawaiian Cake Roll Recipe

Servings per Recipe: 10


Filling Ingredients:

  • 1/2 cup almond slices, toasted
  • 1/2 cup flaked coconut, toasted
  • 1 (20 ounce) can crushed pineapple
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon cornstarch

Cake Ingredients:

  • 4 large eggs, separated
  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated, divided
  • tablespoon vegetable oil
  • 1/2 teaspoon almond extract
  • 1/4 cup light corn syrup
  • 2/3 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar


  1. Preheat oven to 375°F. Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.

Prepare Filling:

  1. Drain pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
  2. Combine 1/2 cup SPLENDA® No Calorie Sweetener, Granulated cornstarch, and reserved 1/4 cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
  3. Beat egg yolks at high speed with an electric mixer until thick and pale; gradually add 1/3 cup SPLENDA® No Calorie Sweetener, Granulated, beating constantly. Stir in oil and almond extract. Set aside.
  4. Beat egg whites at high speed until foamy; gradually add remaining 1/3 cup SPLENDA® No Calorie Sweetener, Granulated and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
  5. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
  6. Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.
  7. Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.

Nutritional Information