Description
This White Chocolate Cranberry Dump Cake combines the sweet tang of cranberry sauce with creamy white chocolate and crunchy nuts, all topped with a buttery vanilla cake mix. It’s an easy-to-make dessert that’s perfect for any occasion.
Ingredients
Scale
- 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 nuts, or almonds (optional)
- 1 teaspoon vanilla extract
- Whipped cream (optional, for serving)
- Vanilla ice cream (optional, for serving)
- 1 tablespoon powdered sugar (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cranberry sauce evenly at the bottom of a greased 9×13-inch baking dish.
- Evenly sprinkle the vanilla cake mix over the cranberry sauce, making sure to cover it completely.
- Drizzle the melted butter over the cake mix layer.
- Sprinkle the white chocolate chips and chopped nuts (if using) over the top.
- Bake for 45-50 minutes, or until the cake is golden brown and bubbly.
- Let the dump cake cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, and dust with powdered sugar if desired.
Notes
- Feel free to adjust the amount of white chocolate chips to your taste or omit them if you prefer a less sweet dessert.
- You can substitute the chopped pecans with macadamia nuts or almonds, or leave them out entirely if you prefer a nut-free version.
- This dessert is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American