Cranberry Pecan Cake Roll with Orange Marmalade

Recipe Collection: Dessert

Cranberry Pecan Cake Roll with Orange Marmalade is a festive dessert that perfectly balances tart cranberries, sweet orange marmalade, and crunchy pecans. Ideal for vegetarians, this American-style treat is free from gluten, making it a great option for gatherings. Its light sponge cake is versatile enough to be served at any celebration, whether as a centerpiece or a delightful addition to your dessert table.

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Overview

This delightful Zesty Cranberry Pecan Cake Roll is a show-stopping dessert that combines the tartness of cranberries with the sweetness of orange marmalade and the crunch of pecans. Wrapped in a light and fluffy sponge cake, this treat is perfect for any festive occasion. Topped with a dollop of creamy whipped cream, it's a guaranteed crowd-pleaser.

Diet Type

Vegetarian

Allergies

Eggs, Nuts, Gluten

Cuisine

American

Serving Size: 20

Cooking Time: 90 minutes

Ingredients

• PAM® Baking Spray
• 0.5 Cups (cups) confectioners' sugar, sifted
• 1 15.25 Ounces (oz) package yellow cake mix
• 4 Large eggs
• 0.5 Cups (cups) water
• 4 Cups (cups) fresh cranberries
• 1.33 Cups (cups) granulated sugar
• 1.5 Cups (cups) pecans, minced
• 0.5 Cups (cups) orange marmalade, melted
• Reddi-wip® Extra Creamy Whipped Cream

Steps

1. Preheat your oven to 350°F (175°C). Prepare two 15x10x1-inch baking pans by spraying them with baking spray. Line with parchment paper and spray again. Set aside. Sprinkle two clean kitchen towels with 0.25 cups of confectioners' sugar each and set aside.
2. In a large bowl, beat the cake mix, eggs, and water with an electric mixer on low speed for 30 seconds until well blended. Increase to medium speed and beat for 2 minutes. Divide the batter evenly between the prepared pans.
3. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center comes out clean. Run a knife around the edges to loosen the cakes. Immediately invert each cake onto a prepared towel and remove the pan. Carefully peel off the parchment paper. Starting at a short side, roll up each cake with the towel to form two rolls. Cool completely on wire racks.
4. While the cakes cool, combine cranberries and granulated sugar in a medium saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until the cranberries release their juice and the sugar dissolves. Stir in the minced pecans and let the mixture cool completely.
5. Unroll the cooled cakes. Spread 0.5 cups of melted orange marmalade evenly over each cake, leaving a 1-inch border. Top with the cranberry-pecan mixture. Re-roll the cakes, using the towels as a guide. Trim the ends for a neat finish.
6. Slice each roll into 10 pieces. Top each slice with a generous serving of Reddi-wip. Serve immediately for the best taste and texture.

Enjoy your homemade Cranberry Pecan Cake Roll with Orange Marmalade!