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Cranberry Cake Rolls
Cranberry Cake Rolls
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Prep Time:
30 minutes
Total Time:
90 minutes
Sponge cake roll with cranberry-orange-pecan filling, topped with Reddi-wip.
Ingredients:
  • PAM® Baking Spray
  • 0.5 cup confectioners' sugar, sifted
  • 1 (15.25 ounce) package yellow cake mix
  • 4 eggs
  • 0.5 cup water
  • 4 cups fresh or thawed frozen cranberries
  • 1.3333333730698 cups granulated sugar
  • 1.5 cups chopped pecans
  • 0.5 cup orange marmalade, melted
  • Reddi-wip® Extra Creamy Whipped Cream
Instructions:
  • Preheat the oven to 350 degrees F and generously spray two 15x10x1-inch baking pans with baking spray. Line them with parchment paper and give them a final spray of baking spray. Next, sprinkle 1/4 cup of confectioners' sugar onto each of 2 clean kitchen towels and set them aside.
  • In a large bowl, use an electric mixer to blend cake mix with eggs and water on low speed for 30 seconds until well combined. Increase the speed to medium and beat for 2 minutes. Divide the mixture evenly into the prepared pans.
  • Bake for 12 to 15 minutes until a wooden pick inserted in the centers comes out clean. Run a knife or small spatula around the edges of the pans to loosen the cakes. Quickly flip each cake onto a prepared towel and remove the pan. Gently peel off the parchment paper. Roll up each cake with the towel from one of the short sides to create 2 separate rolls. Let them cool completely on wire racks.
  • In a medium saucepan over medium heat, simmer cranberries and sugar for 10 minutes until cranberry juice is released and sugar dissolves, stirring occasionally. Add pecans and let cool completely.
  • Unwrap the cakes and generously spread 1/2 cup of marmalade on each, leaving a 1-inch border. Evenly distribute the cranberry mixture over the marmalade. Roll the cakes back up using the towels to assist. Trim the ends of each roll, then cut each into 10 slices. Add a dollop of Reddi-wip on top of each slice and enjoy right away.

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