Apple Cranberry Dump Cake
This easy Apple Cranberry Dump Cake may just be your new quick go to recipe. Featuring just 4 pantry staples - canned apples, tart cranberries, a boxed cake mix, and butter - this dessert practically makes itself. In under an hour, you'll have a warm, bubbling dish of sweet and tangy fruit with a buttery, crumble topping.
Servings: 15 servings
Calories: 296Kcal
Equipment
- 9 x 13 baking dish
Ingredients
- 1 box yellow cake mix
- 1 can apple pie filling 20 oz can
- 1 can whole cranberry sauce 14 oz can
- ¾ cup butter (one and a half sticks)
Instructions
- Preheat oven to 350 ℉.
- Spray your 9x13 inch baking dish with nonstick spray. Pour the apple pie filling first then cranberries into the prepared baking dish.
- Slice butter into thin slices. The more of the cake you can cover with the thinly siced butter pieces, the better. There is less of a chance of dry cake mix patches.
- Bake in the preheated oven for 30 minutes. Watch to see if it's browning and if the apple and cranberry filling is bubbling.
- Let cool for 10 minutes before serving.
Notes
How to store and reheat
This stores well in the refrigerator for four days if the baking dish is wrapped or the dump cake is transferred to a sealed container.This easy apple & cranberry cobbler recipe can be frozen, but that may affect the texture. Since it is such a quick and easy recipe to make, I would only freeze it if you have leftovers (not because you are trying to make it ahead). Thaw to room temperature and bake for 15 minutes at 350 degrees before serving. If you love cherry desserts, try this easy cherry bars recipe!
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1serving | Calories: 296Kcal | Carbohydrates: 51g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 24mg | Sodium: 344mg | Potassium: 45mg | Fiber: 1g | Sugar: 30g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg