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Cranberry Spice Roll
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Prep Time:
45 minutes
Total Time:
2 hours
Delicious spice cake roll with tangy cranberry-orange sauce, a festive holiday dessert made with Betty Crocker™ Spice Cake Mix.
Ingredients:
  • 3/4 cup granulated sugar
  • 1/2 cup orange juice
  • 1/2 cup water
  • 12 oz fresh cranberries, rinsed
  • Pinch of salt
  • 1 stick cinnamon
  • 1 piece of orange peel (use a vegetable peeler or paring knife)
  • 3 eggs
  • 1 3/4 cups from 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • 1/3 cup water
  • 2 tablespoons vegetable oil
  • Powdered sugar, for sprinkling on towel and decorating
  • Extra cranberries and mint to decorate, as desired
Instructions:
  • In a large saucepan over medium heat, mix together sugar, orange juice, and water while stirring. Add cranberries, salt, cinnamon stick, and orange peel; bring to a simmer over medium heat, stirring often. Cook for 10-15 minutes until cranberries pop and mixture thickens. Allow to cool for at least 30 minutes.
  • Whisk 3 eggs until thick and a lovely lemon color. Mix in cake mix, water, and oil until smooth. Spread the batter on a greased and parchment-lined jelly roll pan (about 9x10x1-inch). Bake until the cake springs back when gently touched, for 10-14 minutes.
  • First, gently release the cake from the sides of the pan and invert it onto a towel dusted generously with powdered sugar. Remove the pan and parchment paper carefully. Roll up the warm cake and towel from the narrower end, then let it cool on a rack for a minimum of 30 minutes.
  • Carefully unfurl the cake, discarding the towel. Generously spread the cranberry sauce onto the cake. Roll the cake back up, dust with powdered sugar, and garnish with cranberries and fresh mint leaves.

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