2 (20 oz.) cans Dole select whole pineapple
2 (3 oz.) pkg. cream cheese, softened
1/2 c. raspberry jelly
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla extract
Powdered sugar

Drain pineapple. Beat cream cheese with 2 teaspoons jelly and stuff in pineapple center. Mix flour, baking powder, salt.

In separate bowl, beat eggs until thick and lemon colored. Gradually beat in granulated sugar, water, vanilla. Gradually add flour mixture, beat until smooth. Spread batter in greased 15 1/2 x 10 1/2 inch pan lined with wax paper. Bake at 375 degrees for 12-15 minutes.

Immediately turn cake onto towel sprinkled with powdered sugar. Remove wax paper, cut off crisp edges. Roll cake and towel from narrow end, cool on wire rack. Unroll cooled cake, spread evenly with remaining jelly. Place pineapple end to end on cake, roll cake around pineapple. Sprinkle with powdered sugar. Place seam side down on platter. Serves 16.