This Pineapple Cream Roll Cake is a show-stopping dessert that tastes as good as it looks. It’s made with a light, fluffy sponge cake rolled around a smooth vanilla cream filling and juicy pineapple slices, then finished with a snowy topping of shredded coconut and bright red cherries for a classic bakery-style look. Every bite is soft, creamy, and fruity, with a tropical sweetness that makes this cake perfect for holidays, birthdays, and special occasions.
If you love pineapple desserts, this roll cake is a must-try. It feels elegant, but it’s surprisingly easy when you follow the simple roll-cake method: bake a thin sponge, roll it while warm, cool it, fill it, and roll again. The result is a beautiful spiral with a creamy center and pineapple tucked inside—exactly like the photo.
Why You’ll Love This Pineapple Roll Cake
- Light sponge cake that stays soft and flexible
- Creamy vanilla filling that slices cleanly
- Fresh pineapple flavor with a tropical twist
- Beautiful presentation for parties and celebrations
- Make-ahead friendly and easy to store
Ingredients
Sponge cake
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter (optional, for richer flavor)
For rolling
- Powdered sugar (for dusting towel)
Cream filling
- 1 cup (240 ml) heavy whipping cream, cold
- 3/4 cup (90 g) powdered sugar
- 8 oz (225 g) cream cheese or mascarpone, softened
- 1 tsp vanilla extract
Fruit
- Pineapple slices or pineapple chunks (well-drained)
- Optional: a spoonful of pineapple jam or crushed pineapple (squeezed dry)
Topping
- 1/2 to 1 cup shredded coconut
- Maraschino cherries (or candied cherries)
- Powdered sugar for a final dusting
How to Make Pineapple Cream Roll Cake
- Preheat and prep the pan
Heat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. - Make the sponge batter
Beat eggs and sugar for 5–7 minutes until thick, pale, and fluffy. Mix in vanilla. Sift flour, baking powder, and salt, then fold gently into the egg mixture. Fold in melted butter if using. - Bake
Spread batter evenly in the pan. Bake 10–12 minutes, just until the top springs back when touched. Do not overbake or it may crack. - Roll while warm
Dust a clean towel with powdered sugar. Flip the warm cake onto the towel, peel off the parchment, and roll the cake up gently with the towel inside. Let it cool fully. - Make the cream filling
Beat cream cheese (or mascarpone) with powdered sugar and vanilla until smooth. Whip cold heavy cream to stiff peaks, then fold into the cheese mixture for a thick, fluffy filling. - Fill and add pineapple
Unroll the cooled cake carefully. Spread the cream filling evenly, leaving a small border. Arrange well-drained pineapple pieces in a neat line so they sit in the center when rolled. - Roll and chill
Roll the cake back up tightly (without the towel). Chill at least 1 hour for clean slices. - Decorate
Lightly spread a thin layer of cream on the outside (optional) so coconut sticks. Sprinkle shredded coconut over the top and decorate with cherries. Dust with powdered sugar.
Tips for the Best Roll Cake
- Beat eggs long enough to create a flexible sponge.
- Roll warm, fill cool to prevent cracking.
- Drain pineapple well so the filling stays thick and stable.
- Chill before slicing for neat spirals.
Storage
Store covered in the refrigerator up to 3 days. For the best texture, let slices sit at room temperature 10 minutes before serving.
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