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Pear Gingerbread Cake Roll

Crave the taste of gingerbread at Christmastime? Why stop at making cutout cookies? Enjoy this elegant swirled dessert. It dresses up a spiced molasses cake with a luscious pear filling. —Gwen Beauchamp, Lancaster, Texas
  • Total Time
    Prep: 50 min. + chilling Bake: 10 min. + cooling
  • Makes
    10 servings


  • 3 large eggs
  • 3 large egg yolks
  • 2/3 cup sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons molasses
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon each ground ginger, cinnamon and allspice
  • 2 to 3 teaspoons confectioners' sugar
  • 2 medium pears, peeled and finely chopped
  • 1 tablespoon butter
  • 2 tablespoons pear brandy or brandy
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Additional confectioners' sugar and ground cinnamon, optional


  • Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan.
  • Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture.
  • Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.
Nutrition Facts
1 slice: 284 calories, 15g fat (9g saturated fat), 167mg cholesterol, 99mg sodium, 33g carbohydrate (21g sugars, 2g fiber), 4g protein.

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  • William
    Dec 30, 2018

    I made this cake roll yesterday. There was absolutely no problem with the cake itself. It baked beautifully, rolled up easily and held its shape when it was cooled and I unrolled it. When I made the filling, I beat the cream, sugar and spices until stiff peaks formed as directed. However, when I added the cooked pears to the mix, the peaks fell and the entire filling turned very flat, grainy and watery. There was no way I could spread it on the cake. Very disappointing!

  • lindalu56
    Dec 1, 2014

    My first attempt at a cake roll was this recipe tonight and it was fun and easy! I must admit I was a bit nervous about the rolling part but it all worked out! The end result is a truly delicious tasting dessert. I will never make plain whipped cream again - the cinnamon and ginger added so much flavor! This recipe is a keeper and will definitely make it again!

  • dgrammer
    Dec 25, 2012

    Everyone loved this on Christmas. I'm always looking for new cake roll recipes...this one I will definitely make again. I used Triple Sec instead of Brandy.

  • kikis
    Dec 9, 2012

    Looking forward to trying this one!!!!!!!

  • PDkitchen
    Dec 9, 2012

    Jellyroll cakes tend to be forgotten in the era of overdone "fancy" cakes. They shouldn't be, though. Easy to make and present, they're total charmers. This one is terrific for wintertime, nicely spiced with warm flavors. I added a little allspice and nutmeg to the cake and to the filling whipped 2 ounces of cream cheese with the sugar before adding the cream. It definitely was a hit, the cake soft and tender, the filling rich and creamy. Serious yum!

  • darbylights
    Dec 8, 2012

    No comment left

  • lspaidal
    Dec 7, 2012

    I'm going to try this recipe. It sounds good to me. We shall see.

  • flowerx3
    Dec 7, 2012

    No comment left

  • sassychef
    Dec 7, 2012

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  • EvieGould
    Dec 7, 2012

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