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)
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
