Description
Indulge in a warm, sweet-tart Cranberry Dump Cake that’s effortlessly simple to make and perfect for any gathering. Delightful flavors await with every bite!
Ingredients
Scale
- 1 can (15 oz) cranberry sauce
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 tsp ground cinnamon
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray.
- Spread the Cranberries: Evenly spread the cranberry sauce across the bottom of the prepared baking dish.
- Mix the Cake Topping: In a mixing bowl, combine the yellow cake mix and ground cinnamon. Stir until well blended.
- Add Eggs and Butter: Pour in the melted butter and crack in the eggs. Mix until you achieve a thick batter resembling cookie dough.
- Assemble: Spoon dollops of the batter over the cranberry layer in the baking dish, ensuring an even coverage.
- Bake: Bake for about 35-40 minutes or until golden brown on top and bubbly around the edges.
- Serve: Allow to cool slightly before serving warm, ideally with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 290
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: For added texture, consider folding in nuts or chocolate chips into the cake batter before spreading it over the cranberries. Substitute cranberry sauce with other fruit fillings like cherry or apple for different flavor profiles. Store leftovers in an airtight container in the fridge for up to five days.