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Cranberry Cake Rolls

Yield 20 servings (1 slice each)


  • PAM® Baking Spray
  • 1/2 cup confectioners' sugar, sifted
  • 1 pkg (18.5 oz each) yellow cake mix
  • 4 eggs
  • 1/2 cup water
  • 4 cups fresh or thawed frozen cranberries (4 cups = about 16 oz)
  • 1 1/3 cups granulated sugar
  • 1 1/2 cups chopped pecans
  • 1/2 cup orange marmalade, melted
  • Reddi-wip® Extra Creamy Whipped Cream
  • Additional fresh cranberries, optional

How to Make It

  1. Preheat oven to 350°F. Spray 2 (15- x 10- x 1-inch) baking pans with baking spray. Line with waxed paper; spray with additional baking spray. Set aside. Sprinkle 2 clean towels lightly with 1/4 cup each confectioners? sugar; set aside.

    Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds, or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.

    Bake 12 to 15 minutes, or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.

    Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 5 minutes, or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.

    Unroll cakes. Spread marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Pipe a line of Reddi-wip rosettes on top of each cake just before serving. Garnish with the additional cranberries, if desired. Cut each cake into 10 slices to serve.