Go Back

Cranberry Cake Rolls

A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 20 people
Calories 7452.3 kcal

Equipment

  • 2 Baking Pans 15x10x1-inch
  • 1 Electric Mixer
  • 1 Medium Saucepan
  • 2 Clean Kitchen Towels
  • 2 Wire Racks For cooling cakes

Ingredients
  

Main

  • PAM® Baking Spray
  • ½ cup confectioners' sugar sifted
  • 1 15.25 ounce package yellow cake mix
  • 4 eggs
  • ½ cup water
  • 4 cups fresh or thawed frozen cranberries
  • 1 ⅓ cups granulated sugar
  • 1 ½ cups chopped pecans
  • ½ cup orange marmalade melted
  • Reddi-wip® Extra Creamy Whipped Cream

Instructions
 

  • Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels 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 a 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 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
  • Unroll cakes. Spread 1/2 cup 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. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

Notes

Achieving a crack-free roll is key; ensure cakes are warm when initially rolled with the towel, as this 'sets' their shape. Cooling completely in this rolled state prevents cracking when unrolled and filled. For an elevated cranberry filling, consider adding a pinch of cinnamon or a touch of orange zest along with the marmalade to enhance the aromatics. Ensure the cranberry mixture is fully cooled before spreading; warm filling can cause the cake to tear or become soggy. A gentle hand is required when re-rolling the filled cakes to maintain their structure. For best presentation, use a sharp, thin knife for slicing and wipe it clean between cuts.