If you’ve been searching for a dessert that’s comforting, impressive, and incredibly easy to throw together, your quest ends here with this White Chocolate Cranberry Dump Cake Recipe. This divine dish combines the tartness of whole cranberry sauce with the rich sweetness of white chocolate, all nestled under a golden, buttery vanilla cake topping. It’s a simple recipe that delivers layers of luscious flavors and textures, perfect for cozy family dinners, festive gatherings, or whenever you crave a treat that feels like a warm hug.

White Chocolate Cranberry Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating your own White Chocolate Cranberry Dump Cake Recipe. Each item plays a special role, from the tangy cranberries that bring a fresh burst to the palate, to the buttery cake mix that forms a sublime, crisp crust. The white chocolate chips add a dreamy sweetness, making every bite unforgettable.

Whole cranberry sauce (15 oz): Provides that signature tart and juicy flavor that balances the sweetness beautifully.
White chocolate chips (1/2 cup, optional): Adds creamy richness and a delightful melt-in-your-mouth texture.
Vanilla cake mix (15.25 oz): The base that gives the dump cake its tender crumb and golden finish.
Unsalted butter (1 cup, melted): Ensures the cake topping is moist and perfectly crisp on the edges.
Chopped pecans, macadamia nuts, or almonds (1 cup, optional): Bring a crunchy contrast and nuttiness.
Vanilla extract (1 teaspoon): Enhances the vanilla notes and deepens the aroma.
Whipped cream (optional, for serving): Creates a light, airy topping to complement the warm cake.
Vanilla ice cream (optional, for serving): Melts wonderfully over the warm cake for an indulgent finish.
Powdered sugar (1 tablespoon, optional for serving): A pretty dusting that adds a subtle sweetness and visual appeal.

How to Make White Chocolate Cranberry Dump Cake Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This warms the oven to the perfect temperature to help the ingredients meld together into a beautifully baked cake with a golden crust and bubbly fruit filling.

Step 2: Layer the Cranberry Sauce

Grease a 9×13-inch baking dish, then spread the entire can of cranberry sauce evenly across the bottom. This layer forms the juicy, tart foundation of your dump cake and sets the flavor tone right from the start.

Step 3: Add the Cake Mix

Sprinkle the vanilla cake mix evenly over the cranberry sauce, making sure it completely covers the fruit layer. This dry layer will absorb the melting butter and juices, transforming into a luscious cake crust as it bakes.

Step 4: Drizzle with Melted Butter

Pour the melted butter evenly over the cake mix. The butter is crucial because it moistens the dry mix, helping it crisp up just right on the edges while staying soft in the center.

Step 5: Sprinkle White Chocolate Chips and Nuts

Scatter the white chocolate chips and chopped nuts (if you’re using them) evenly over the top. The chocolate adds a creamy sweetness, and the nuts introduce a satisfying crunch that makes each bite exciting.

Step 6: Bake Until Golden and Bubbly

Bake your dump cake for 45 to 50 minutes, or until the top is gloriously golden brown and you see the cranberry sauce bubbling at the edges, signaling perfectly cooked lusciousness beneath.

Step 7: Cool Slightly Before Serving

Once out of the oven, allow the dump cake to cool for a few minutes. This resting time helps it set just enough so that servings hold together nicely without losing their ooey, gooey appeal.

Step 8: Serve Warm with Optional Toppings

Serve your White Chocolate Cranberry Dump Cake Recipe warm, topped with whipped cream, a scoop of vanilla ice cream, and a light dusting of powdered sugar if you like. This combination elevates the comforting dessert to extraordinary deliciousness.

How to Serve White Chocolate Cranberry Dump Cake Recipe

Garnishes

Whipped cream and vanilla ice cream are the dreamiest garnishes here, adding cool creaminess that contrasts beautifully with the warm cake. Don’t shy away from a sprinkle of powdered sugar or even a few fresh cranberries to bring a pop of color and freshness.

Side Dishes

This dessert stands well on its own but can also be paired wonderfully with a light green salad or a citrusy sorbet if you’re aiming for a well-rounded meal with a touch of sophistication.

Creative Ways to Present

Try serving individual portions in ramekins or clear glass jars to showcase the vibrant colors and textures. Layering whipped cream on top just before serving can make each presentation look effortless yet elegant when entertaining friends.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with plastic wrap or foil at room temperature for up to 2 days, or refrigerate it to keep it fresh for about 5 days. Make sure to bring it back to room temperature or warm slightly before enjoying again.

Freezing

This dump cake freezes beautifully! Transfer cooled cake to an airtight container or freeze-safe dish, separating layers with parchment paper. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Reheating

Reheat individual slices gently in the microwave for about 20 to 30 seconds or warm a whole dish in the oven at 300°F until heated through, restoring that just-baked goodness and melty chocolate charm.

FAQs

Can I omit the nuts in the White Chocolate Cranberry Dump Cake Recipe?

Absolutely! The nuts add texture and warmth, but the cake is delicious without them. Feel free to leave them out or substitute with your favorite seeds or coconut flakes for a nut-free option.

Is white chocolate necessary for this dump cake?

White chocolate chips bring lovely sweetness and creaminess, but if you’re not a fan or have dietary restrictions, you can leave them out or replace them with milk or dark chocolate chips.

Can this cake be made with homemade cranberry sauce?

Definitely! Homemade cranberry sauce will add a personal touch and let you control the sweetness and spices. Just ensure it’s thick enough to layer well in the baking dish.

What kind of cake mix should I use?

Vanilla cake mix is recommended for its subtle flavor that complements cranberries and white chocolate perfectly. You could experiment with almond or yellow cake mixes for slight variations.

Can I prepare this dessert vegan or dairy-free?

With some ingredient swaps—like dairy-free butter and vegan white chocolate chips—you can make a delightful dairy-free version. Just be sure your cake mix is vegan-friendly, or make your own from scratch for full control.

Final Thoughts

There’s something so wonderfully simple yet deeply satisfying about this White Chocolate Cranberry Dump Cake Recipe. Whether you’re making it for a holiday gathering or a cozy night in, it’s a dessert that effortlessly brings warmth and smiles to the table. Go ahead and try this recipe—you’ll have a new favorite to cherish and share for many delicious occasions to come.

White Chocolate Cranberry Dump Cake Recipe

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4.2 from 82 reviews

Author: admin
Total Time: 55-60 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Cranberry Dump Cake is a simple and delicious dessert that combines tart cranberry sauce with sweet white chocolate and a buttery vanilla cake topping. Perfect for holiday gatherings or any time you want a quick, crowd-pleasing treat, it bakes in one dish and requires minimal prep.

Ingredients

Scale

Main Ingredients

1 (15 oz) can whole cranberry sauce
1 (15.25 oz) box vanilla cake mix
1 cup unsalted butter, melted
1 teaspoon vanilla extract

Optional Ingredients

1/2 cup white chocolate chips (optional; add more or omit as desired)
1 cup chopped pecans, macadamia nuts, or almonds (optional)
Whipped cream (optional, for serving)
Vanilla ice cream (optional, for serving)
1 tablespoon powdered sugar (optional, for serving)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
Spread cranberry sauce: Evenly spread the whole cranberry sauce at the bottom of a greased 9×13-inch baking dish, creating a tangy base layer.
Add cake mix: Sprinkle the vanilla cake mix evenly over the cranberry sauce, making sure it covers the entire surface for an even cake layer.
Drizzle melted butter: Pour the melted unsalted butter evenly over the cake mix layer to ensure the cake bakes up moist and rich.
Add toppings: Sprinkle white chocolate chips and chopped nuts on top if using, adding texture and sweetness.
Bake the cake: Bake in the preheated oven for 45-50 minutes or until the cake is golden brown on top and bubbly around the edges.
Cool slightly: Let the dump cake cool for a few minutes to allow it to set and become easier to serve.
Serve: Serve warm topped with whipped cream or vanilla ice cream and dust with powdered sugar if desired for an extra touch of sweetness.

Notes

You can omit the white chocolate chips and nuts if you prefer a simpler version.
Use frozen or fresh cranberries cooked down if canned cranberry sauce is unavailable, but adjust sugar accordingly.
This dessert is best served warm but can be stored covered in the refrigerator for up to 3 days and reheated.
Be careful not to overbake, as the cake can dry out if left too long in the oven.
For a nut-free version, simply omit the nuts.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American