Pistachio-Cranberry Yule Log Recipe

Name: Pistachio-Cranberry Yule Log
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 350F.
2
Line greased 15x10x3/4-inch pan with parchment or waxed paper.
3
Grease and flour paper; set aside.
4
Beat cake mix, eggs, yogurt and oil in large bowl with mixer 2 min.
5
or until well blended; spread 3 cups into prepared pan.
6
Tap pan gently on counter to remove any air bubbles.
7
Pour remaining batter into 4 to 6 paper-lined muffin cups.
8
Bake cake and cupcakes 15 min.
9
or until toothpick inserted in centres comes out clean.
10
Meanwhile, place large sheet of parchment paper on top of clean kitchen towel; sprinkle with icing sugar.
11
Invert cake onto prepared towel; remove pan and top sheet of parchment paper.
12
Starting at one of the short ends, roll up cake with parchment paper and towel.
13
Cool on wire rack 30 min.
14
Remove cupcakes from pan to wire rack; cool completely.
15
Set cupcakes aside for another use.
16
Beat pudding mix and milk with whisk 2 min.
17
Stir in 1 cup Cool Whip, 2 Tbsp.
18
each of the cranberries and nuts, and brandy.
19
Unroll cake; remove paper and towel.
20
Spread cake with pudding mixture; roll up.
21
Refrigerate 30 min.
22
Place cake on platter.
23
Spread with remaining Cool Whip; top with remaining cranberries and nuts.
24
Refrigerate 2 hours before slicing to serve.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pistachio-Cranberry Yule Log falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio-Cranberry Yule Log

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions