15.3 ounce pineapple in heavy syrup crushed canned
3 tablespoons powdered sugar divided
20 servings powdered sugar
18.3 ounce spice cake mix
0.5 cup water
Equipment
bowl
frying pan
paper towels
oven
hand mixer
wax paper
Directions
Coat two 15" x 10" x 1" jellyroll pans with cooking spray; line with wax paper, and coat wax paper with cooking spray. Set aside.
Beat eggs in a large bowl at medium-high speed of an electric mixer 5 minutes.
Add water, beating at low speed until blended. Gradually add cake mix, beating at low speed until moistened. Beat mixture at medium-high speed 2 minutes. Fold in grated carrot.
Spread batter evenly in prepared pans (layers will be thin).
Bake, one at a time or in separate ovens, at 350 on the middle rack 13 minutes or until each cake springs back when lightly touched in center.
Sift 1 1/2 tablespoons powdered sugar in a 15" x 10" rectangle on a cloth towel; repeat with 1 1/2 tablespoons sugar and a second towel. When cakes are done, immediately loosen from sides of pan, and turn each out onto a sugared towel. Peel off wax paper. Starting at narrow end, tightly roll up each cake and towel together; place, seam side down, on wire racks to cool completely.
Drain pineapple, reserving 1/4 cup syrup. Press pineapple between paper towels to remove excess moisture.
Combine pineapple, cream cheese frosting, and 1/2 cup pecans; stir well.
Unroll cakes; brush each lightly with 2 tablespoons reserved pineapple syrup.
Spread each cake with half of frosting mixture. Reroll cakes without towels; place, seam side down, on serving plates.
Cover and chill at least 1 hour. Dust cakes with additional powdered sugar before serving.
Garnish, if desired.
Note: For spice cake mix, we used Duncan Hines.
Note: This recipe makes 2 cake rolls, so it's ideal for a make-ahead dessert for a crowd. Or give the second roll as a gift.
