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Pistachio-Cranberry Yule Log
Pistachio-Cranberry Yule Log

Pistachio-Cranberry Yule Log

2 Review(s)
Cook Minutes 3 Hr 40 Min
Prep : 40 Min Cook: 3 Hr
Celebrate the season with a festive dessert that is sure to please. Our Pistachio-Cranberry Yule Log starts with a boxed cake mix and ends with some holiday cheer!
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20 Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix, not pudding in the mix variety
4 eggs
1 cup plain vanilla low fat yogurt
1/2 cup canola oil
3 Tbsp. icing sugar
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
3 cups thawed Cool Whip Whipped Topping, divided
1/4 cup dried cranberries, chopped, divided
1/4 cup chopped pistachios, toasted, divided
2 Tbsp. cherry brandy or kirsch
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Line greased 15x10x3/4-inch pan with parchment or waxed paper. Grease and flour paper; set aside. Beat cake mix, eggs, yogurt and oil in large bowl with mixer 2 min. or until well blended; spread 3 cups into prepared pan. Tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centres comes out clean. Meanwhile, place large sheet of parchment paper on top of clean kitchen towel; sprinkle with icing sugar.
Step 3
Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at one of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
Step 4
Beat pudding mix and milk with whisk 2 min. Stir in 1 cup Cool Whip, 2 Tbsp. each of the cranberries and nuts, and brandy. Unroll cake; remove paper and towel. Spread cake with pudding mixture; roll up. Refrigerate 30 min.
Step 5
Place cake on platter. Spread with remaining Cool Whip; top with remaining cranberries and nuts. Refrigerate 2 hours before slicing to serve.
Kraft Kitchen Tips!
Fun Idea
Use leftover cupcakes to resemble branch stumps on the log. Prepare cake and refrigerate 30 min. as directed. Place cake on platter; attach cupcakes with toothpicks. Spread with Cool Whip; continue as directed.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
18 %
Cholesterol 30 mg
Sodium 270 mg
11 %
Carbohydrate 32 g
Fibre 0 g
Sugars 23 g
Protein 3 g
Vitamin A
2 %
Vitamin C
0 %
8 %
4 %
20 servings, 1 piece (40 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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