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Easy Cranberry Cake Rolls

Preheat oven to 350°F.
Coat two 15-inch by 10-inch jelly roll pans with cooking spray. Line with waxed paper. Coat waxed paper with cooking spray and set aside.
In a large mixing bowl, combine cake mix, eggs, and water. Beat on low speed with electric mixer for 30 seconds or until combined. Beat on medium speed for 2 minutes. Divide batter between prepared pans, spreading evenly. Bake 12 – 15 minutes or until a wooden toothpick inserted near the center of the cakes comes out clean.
Immediately loosen edges of cakes from pans. Turn each cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Gently roll up each cake and towel together, jelly roll-style, starting from one of the short sides. Place on wire racks and cool completely.
Meanwhile, in a medium saucepan, combine 4 cups cranberries, 1-1/3 cups granulated sugar, and the cinnamon candies. Cook over medium heat until the juice of the berries release and the sugar dissolves, stirring occasionally. Stir in pecans and almonds. This should make about 3 cups filling. Cover and set aside to cool completely.
To assemble cake rolls, carefully unroll cakes. Spread melted apple jelly over cakes to within 1-inch of edges. Spread cranberry filling over jelly. Roll up jelly roll-style, using towel as a guide. Cover top of roll with whipped cream rosettes.
Garnish with additional cranberries and sliced almonds. If desired, serve with additional whipped cream.

Calories 348

Fat 15 g

Saturated Fat 7 g

Trans Fat 0.0 g

Cholesterol 62 mg

Sodium 400 mg

Carbohydrates 49 g

Sugar 30 g

Protein 8 g

Iron 2 mg

Fiber 3 g

Potassium 360 mg

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