Description
This White Chocolate Cranberry Dump Cake is an easy-to-make, crowd-pleasing dessert combining tart cranberry sauce with sweet vanilla cake mix, white chocolate chips, and crunchy nuts. Baked to golden perfection, it’s perfect for holiday gatherings or any cozy occasion, served warm with whipped cream or vanilla ice cream for an indulgent finish.
Ingredients
Scale
Fruit Layer
- 1 (15 oz) can whole cranberry sauce
Cake Layer
- 1 (15.25 oz) box vanilla cake mix
Toppings
- 1/2 cup white chocolate chips (optional)
- 1 cup chopped pecans, macadamia nuts, or almonds (optional)
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving (Optional)
- Whipped cream
- Vanilla ice cream
- 1 tablespoon powdered sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C), ensuring it reaches the correct temperature before baking to cook the cake evenly.
- Prepare baking dish: Grease a 9×13-inch baking dish to prevent sticking. Spread the entire can of whole cranberry sauce in an even layer at the bottom of the dish.
- Add cake mix: Sprinkle the vanilla cake mix evenly over the cranberry sauce, covering the fruit completely to create a uniform layer.
- Drizzle butter and vanilla: Pour the melted unsalted butter evenly over the cake mix layer. Add 1 teaspoon of vanilla extract by drizzling or mixing slightly into the butter before pouring for enhanced flavor.
- Top with white chocolate and nuts: Sprinkle white chocolate chips and your choice of chopped nuts (pecans, macadamia nuts, or almonds) evenly across the top to add sweetness and crunch.
- Bake: Bake the assembled dessert in your preheated oven at 350°F (175°C) for 45-50 minutes, or until the top is golden brown and the mixture is bubbly around the edges, indicating it is cooked through.
- Cool slightly: Remove from the oven and allow the dump cake to cool for about 10 minutes so it sets slightly for easier serving and enhanced flavor melding.
- Serve: Serve warm with optional whipped cream or vanilla ice cream. Dust the top with powdered sugar if desired for a decorative and sweet finish.
Notes
- You can omit white chocolate chips or nuts based on preference or dietary restrictions.
- Use different nuts like walnuts or skip nuts entirely for allergies.
- Serve with additional fresh cranberries or a drizzle of caramel sauce for variation.
- This dump cake is best eaten the same day but can be refrigerated for up to 2 days; reheat before serving.
- For a dairy-free version, substitute butter with margarine or coconut oil and use dairy-free whipped topping or ice cream.
