Description
This White Chocolate Cranberry Dump Cake is a simple yet indulgent dessert perfect for the holiday season or any time you want a quick, crowd-pleasing sweet treat. Juicy cranberry sauce layered with vanilla cake mix, melted butter, white chocolate chips, and nuts creates a deliciously moist and flavorful cake with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can whole cranberry sauce
- 1/2 cup white chocolate chips (optional; add more or omit as desired)
- 1 (15.25 oz) box vanilla cake mix
- 1 cup unsalted butter, melted
- 1 tsp vanilla extract
Optional Toppings
- 1 cup chopped pecans, macadamia nuts, or almonds (optional)
- Whipped cream (optional, for serving)
- Vanilla ice cream (optional, for serving)
- 1 tablespoon powdered sugar (for serving, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Spread Cranberry Sauce: Grease a 9×13-inch baking dish. Evenly spread the entire can of cranberry sauce across the bottom of the dish to form the fruity base layer.
- Add Cake Mix: Sprinkle the vanilla cake mix uniformly over the cranberry sauce, covering it completely for an even texture.
- Drizzle Butter: Slowly drizzle the melted unsalted butter over the cake mix layer. The butter helps moisten the cake and creates a golden crust.
- Add Chocolate Chips and Nuts: Sprinkle white chocolate chips and chopped nuts over the top layer if using. These add richness and texture to the cake.
- Bake: Place the dish in the oven and bake for 45-50 minutes or until the cake is golden brown and bubbly around the edges.
- Cool Slightly: Remove the cake and allow it to cool for a few minutes to set and make serving easier.
- Serve: Serve the warm dump cake plain or topped with whipped cream and/or vanilla ice cream. Dust with powdered sugar if desired for an extra touch.
Notes
- You can omit the white chocolate chips and nuts if you prefer a simpler cake.
- This dump cake is best served warm to enjoy the gooey texture and melted white chocolate.
- Make sure to use full can of cranberry sauce without draining to get enough moisture.
- Substitute nuts with your favorite variety or leave them out for a nut-free dessert.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
