1 box of 2 Step angel food cake mix
1 (3 oz.) can crushed pineapple
1 c. canned milk
3 tbsp. flour
1 c. shortening
1 c. sugar
1 tsp. vanilla
Pinch of salt

Make a paste with canned milk and flour; cook until thick. Let cool completely. Cream together shortening and sugar. Add thickened mixture and mix well. Add vanilla, salt, and drained pineapples. Mix altogether with a spoon and refrigerate until cakes are baked. Line two 10 x 15 inch jelly roll cookie sheets with foil. Make cake according to box direction. Divide batter evenly on cookie sheets. Bake on cake at a time at 375 degrees for 15-20 minutes. When baked, turn out on a damp dish towel; peel off foil. Spread half of filling mix over cake and roll up like a jelly roll. Repeat with other cake. Cover and keep refrigerated.