Hey there, fellow dessert enthusiasts! Today, I’m absolutely thrilled to share a recipe that’s become my go-to crowd-pleaser: White Chocolate Cranberry Dump Cake. This decadent dessert is the epitome of effortless indulgence. Imagine tart cranberries mingling with creamy white chocolate, all nestled beneath a buttery, golden crust. It’s the kind of dessert that’ll have your taste buds doing a happy dance and your guests begging for seconds. Trust me, this is no mere cake; it’s gonna be an explosion in your mouth!
My Cranberry Dump Cake Story
A few years ago, this recipe came into being on one rather chaotic Thanksgiving. Let me paint the scene: elbow-deep in turkey, I suddenly realized I had totally forgotten dessert. Panic mode! I began scrounging in the pantry like a squirrel amped up on espresso when I found it: cranberry sauce, cake mix, a handful of white chocolate chips. In that moment of desperation-or-genius, I threw it all in, crossed my fingers, and put it in the oven.
The only thing I could compare the fragrance wafting from my kitchen the moment this golden, bubbly masterpiece was unveiled to, was divine. I knew right then and there that I had finally hit the jackpot. My family went wild over it, literally fighting over who got the last piece. From then on, it became my ammunition for potlucks, holidays, and those evenings when I need a touch of sweet comfort. It’s so easy, it almost feels like cheating-but hey, who’s complaining?
Emma’s Tips
Okay, bakers! To take this dump cake from great to out of this world, here’s the inside scoop:
- Pour the butter, then sprinkle a handful of cake mix on top to give an extra crispy top.
- If you’re a texture junkie like me, mix some oats into the cake mix for added crunch.
- Feeling adventurous? Swap that cranberry sauce for some cherry pie filling. Game over!
Serving Suggestions
This delectable dessert is best enjoyed warm, with a scoop of vanilla ice cream that’s allowed to melt-soften atop or alongside it. Serve it from individual ramekins with a sprig of mint for a touch of finesse. It’s perfect for a cold winter night indoors, a festive party, or when you just need a pick-me-up. If you’re feeling extra-civilized, enjoy it with a steamy cup of coffee or, if you’re feeling a little devilish, with a glass of dessert wine.
Nutritional Information
Look, I’m not going to sugarcoat it (pun intended) – this isn’t exactly health food. But life’s too short to count calories all the time, right? Let’s just say it’s packed with joy, happiness, and about 300-400 calories per serving. Treat yo’ self!
FAQ
Absolutely! Just cook them down with some sugar first.
Wrap it tight and freeze for up to 3 months.
Sure can! Just use a gluten-free cake mix.
If it lasts more than a day in your house, I’ll be shocked. But it’ll keep for about 3-4 days covered in the fridge.
All dessert lovers, chime in below! Have you made this recipe? Did you make it your own with some unique twist? If so, please share your comments below; let me know how it went. Bonus points if the photo makes me drool!
There you have it, readers-the easiest and most delightful dump cake you’ll ever make.
It’s that perfect recipe to make if you’re supposed to impress someone without too much effort. The unbeatable trio of tangy cranberries, luscious white chocolate, and rich buttery cake combines perfectly in this delight.
Loved this recipe? Don’t keep it to yourself! Pin it, share it, shout it from the rooftops. And while you’re at it, check out my other easy dessert recipes. Trust me, your sweet tooth will thank you!
WHITE CHOCOLATE CRANBERRY DUMP CAKE RECIPE
Course: Uncategorized8
servings10
minutes45
minutes375
kcalIngredients
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 cup chopped pecans, macadamia, or almonds
(optional)1 teaspoon vanilla extract
Whipped cream (optional, for serving)
Vanilla ice cream (optional, for
serving)1 tbs powdered sugar (for serving,
optional)
Steps
- Preheat your oven to 350°F (175°C) and grease
a 9×13 inch baking dish. - Spread the cranberry sauce evenly across the
bottom of the baking dish. - Sprinkle white chocolate chips over the
cranberry layer (add more or omit as per your
preference). - Evenly sprinkle the dry cake mix over the
cranberries; do not stir. - Drizzle the vanilla extract and the melted butter
over the top, ensuring an even coverage. - Bake in the preheated oven for 45-50 minutes, or
until the top is golden brown. - Allow to cool slightly before serving. Garnish
with powdered sugar, whipped cream or vanilla
ice cream for an added elegance, if desired. - Optionally, top with some whole or crushed nuts.
The milk? Where is it used in this recipe?
Hi Geneva, thank you so much for catching that! You are absolutely right – there isn’t any milk required for the White Chocolate Cranberry Dump Cake recipe. It seems there was a mistake in the recipe card which has now been corrected.
It appears that there are whole cranberries in the pictures. Are those added?
Great question, Jeri! The recipe itself uses whole cranberry sauce, which is made of softened cranberries. If you see whole cranberries in the photos, they may have been added as a garnish for presentation.
If you’d like to include fresh or frozen whole cranberries, you absolutely can! They add a nice tartness and a festive touch. Just sprinkle about 1/2 cup of whole cranberries over the cranberry sauce layer before adding the cake mix. It’s optional but adds a pop of texture and color to the dish.
Hello,
I’m hoping to make this for my family Christmas. I would love to make it prior to the day to make things easier for myself. If I freeze it, do I then just reheat it in the oven later or do I put it into the freezer uncooked?
Hi Sonja! If you’re making this just one day ahead, I’d recommend refrigerating it instead of freezing. Once baked, let it cool completely, then wrap it tightly with plastic wrap or foil and refrigerate. Before serving, you can reheat it at 350°F for 10-15 minutes if you’d like to serve it warm, but it’s also delicious at room temperature. I hope your family loves it! 😊