Pineapple Cream Cheese Roll

Happy Foodie Friday and I'm also joining the Mother's Day Blog Party!
How fun are these jelly roll type desserts! I married two recipes for this, we thought the original cake recipe was a little dense, so I've used my G-Mom-B's jelly roll cake and the filling from the original recipe.

Pineapple Cream Cheese Roll
Cake:
4 eggs
1 C sugar (I cut back a bit)
3 Tblsp cold water
1 tsp vanilla
1 C flour
1 tsp baking powder
1/4 tsp salt (I don't use this)

Filling:
8 oz cream cheese at room temp
1 C powdered sugar
1 C crushed pineapple, well drained

Cake:
Beat eggs well, add sugar, beat till light. Add water and vanilla.
I sift the flour and baking powder, add it to the wet and mix well.
Line a jelly roll pan with wax paper (or grease and flour it). Pour batter into pan.
Bake at 350 for 12-15 minutes.
Remove from oven and roll up (see tips below). Let cool completely.

Filling:
Beat cream cheese and powdered sugar till smooth, add pineapple, mix well.

Assembly:
Unroll cake, slather with filling, re-roll cake, refrigerate - enjoy!

Tips:

• I line the jelly roll pan with wax paper like my G-Mom-B did. She would turn the cake out onto a powdered sugar coated dish towel, remove the wax paper and then roll it up. I did away with that part years ago! I simply slide the cake out of the jelly roll pan, gently pull the wax paper off of the "sides" of the cake, let it cool for 5 minutes then roll it up in the wax paper till completely cooled. Unroll, remove wax paper, fill and re-roll. Tutorial HERE.
• How about adding some coconut to the filling, or a bit of rum instead of some of the water to mix it up a bit?
• To make a jelly roll, after the cake cools slather it with your favorite jelly/jam, roll up, and maybe sprinkle with powdered sugar.
• G-Mom-B used to cut all of the edges off before she put the jelly on it, they were our special treat - I highly recommend this!!!