When I need a holiday dessert that takes almost no effort but looks and tastes special, I make this cranberry dump cake. Fresh cranberries are tossed with sugar, orange zest and juice, then covered with dry cake mix, melted butter and pecans. In the oven the fruit turns jammy and bubbly while the top bakes into a crisp, buttery, cobbler-like crust.
In this post I explain why this cranberry orange dump cake works, what to buy, how to layer it so there are no dry pockets of cake mix, and how to tell when it is done. You will also find variations, a troubleshooting table, storage tips, a holiday plan and answers to common questions. The full printable recipe card is waiting at the bottom of the post.
Why This Cranberry Dump Cake Works
Dump cakes have a reputation for being simple, and they are. Still, a few small details turn this one from good to truly great. Cranberries are very tart and firm, so they need a little help to become saucy and sweet under the cake layer.
- Sugar and orange juice on the fruit. Tossing the berries with sugar and a splash of juice gives them enough liquid to burst and turn jammy.
- Orange zest. Zest adds bright citrus flavor that makes the cranberries taste fresh instead of just sour.
- Melted butter, drizzled evenly. Covering as much of the cake mix as possible means a golden, crisp top with very few dry spots.
- Toasted pecans. Nuts on top add crunch and a toasty flavor that balances the tart fruit.
- A long, hot bake. Forty-five minutes at 350°F gives the fruit time to bubble up and soak into the bottom of the crust.
The result tastes like a cross between a fruit cobbler and a crumb cake. It is warm, tangy, sweet and buttery, and it is one of the easiest ways I know to bring a homemade dessert to Thanksgiving or Christmas dinner.
Ingredients You Will Need
You only need a handful of ingredients. Fresh cranberries are in stores from October through December, and they freeze beautifully, so stock up while you can.
- Cranberries: Fresh or frozen. If frozen, use them straight from the freezer and add 5 to 10 minutes to the bake time.
- Granulated sugar: Sweetens the tart berries and helps them turn saucy.
- Orange: One large orange gives you both the zest and the juice you need.
- Cornstarch: Just a tablespoon thickens the juices so the filling is jammy, not watery.
- Yellow or white cake mix: One standard box, about 13 to 15 ounces. Use it dry, straight from the box.
- Butter: Melted. Unsalted lets you control the salt, but salted works too.
- Pecans: Chopped. Walnuts or sliced almonds are fine swaps, or leave them out.
How to Make Cranberry Orange Dump Cake
This is a true dump-and-bake recipe. There is no mixer and only one bowl for the fruit. The key is spreading the cake mix evenly and covering it well with butter.
- Heat the oven. Heat the oven to 350°F (175°C) and grease a 9 by 13-inch baking dish.
- Prep the fruit. In a large bowl, toss the cranberries with the sugar, cornstarch, orange zest and orange juice until evenly coated.
- Layer the fruit. Spread the cranberry mixture in an even layer in the dish, scraping in any sugar left in the bowl.
- Add the cake mix. Sprinkle the dry cake mix evenly over the fruit. Break up any lumps with your fingers and gently level it, but do not stir.
- Add the butter. Drizzle the melted butter slowly over the cake mix, trying to cover as much of the surface as possible.
- Top with pecans. Scatter the chopped pecans over the top.
- Bake. Bake for 45 to 50 minutes, until the top is deep golden and the fruit is bubbling thickly around the edges.
- Rest. Let the dump cake cool for at least 15 minutes so the filling can thicken before serving.
If you see a few dry patches of cake mix after 30 minutes, dot them with a little extra soft butter and return the dish to the oven. They will turn golden and crisp by the time the cake is done.
Tips for the Best Cranberry Dump Cake
- Do not stir the layers. Dump cakes depend on the fruit juices bubbling up into the dry mix from below.
- Drizzle the butter in thin, slow lines rather than pouring it in one spot.
- Use a glass or ceramic dish so you can see the fruit bubbling up the sides.
- Let it rest before scooping. Cranberry juices are very loose when they are piping hot.
- Serve it warm, not hot, with vanilla ice cream or softly whipped cream.
Some cooks like to slice cold butter into thin pats and lay them over the cake mix instead of using melted butter. That works too, but I find melted butter gives a more even, golden top with fewer dry corners.
If you love easy fruit desserts, try my gooey caramel apple dump cake or the warmly spiced pumpkin dump cake with pecans. For more ways to use a bag of berries, make a batch of homemade cranberry sauce or bake a tender cranberry orange quick bread. You can find even more ideas in my holiday recipe collection.
Fresh vs. Frozen Cranberries
Both work well in this recipe. Fresh cranberries should be firm, glossy and deep red. Pick out any soft or shriveled berries and stems before measuring. A standard 12-ounce bag is a little short of the amount you need, so buy two bags and freeze what is left.
Frozen cranberries do not need to be thawed. Toss them with the sugar mixture straight from the freezer and spread them in the dish. They release a bit more liquid, so the cornstarch is especially helpful, and the bake usually takes 5 to 10 minutes longer. Watch for thick bubbles at the edges and a golden top.
What to Serve With Cranberry Dump Cake
This dessert is tart and buttery, so it loves something cold and creamy alongside it. My favorite is a scoop of vanilla bean ice cream that melts into the warm fruit.
- Vanilla ice cream or frozen custard: The classic pairing for any warm fruit dessert.
- Whipped cream: Lightly sweetened and flavored with a little orange zest.
- Greek yogurt: A tangy, lighter option for brunch the next morning.
- Hot drinks: Coffee, spiced cider or a mug of hot cocoa make it feel cozy.
Easy Variations
- Cranberry apple: Replace 1 cup of cranberries with 1 1/2 cups diced apples for a sweeter, milder filling.
- Spice cake version: Use spice cake mix and add 1/2 teaspoon cinnamon to the fruit for a warm, wintry flavor.
- White chocolate: Sprinkle 1/2 cup white chocolate chips over the fruit before adding the cake mix.
- Gluten-free: Use a gluten-free yellow cake mix and check that your other ingredients are gluten-free.
- Smaller batch: Halve everything, using about 1 3/4 cups dry cake mix, and bake in an 8 by 8-inch dish for 35 to 40 minutes.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dry, powdery patches on top | Butter did not cover the cake mix | Drizzle the butter evenly and dot any dry spots with extra butter halfway through. |
| Filling is watery | Too little time or no cornstarch | Use the cornstarch, bake until thick bubbles form and rest 15 minutes. |
| Very tart filling | Cranberries not sweetened enough | Toss the berries with the full amount of sugar, or add 2 extra tablespoons. |
| Top too dark before fruit bubbles | Oven runs hot or dish on top rack | Bake on the middle rack and tent loosely with foil if needed. |
| Gummy cake layer | Cake mix stirred into the fruit | Keep the layers separate and do not stir. |
Make Ahead, Storage and Reheating
Cranberry dump cake is best the day it is baked, but leftovers are still delicious. Cover the cooled dish and refrigerate for up to 4 days. Do not leave it at room temperature for more than 2 hours after baking. The USDA guide to leftovers and food safety is a helpful reference for holiday meals.
To reheat, warm individual servings in the microwave for 30 to 45 seconds, or reheat the whole dish covered with foil at 325°F (165°C) for 15 to 20 minutes. You can also freeze cooled portions for up to 2 months. To get ahead, mix the cranberry filling and refrigerate it in the dish up to 1 day in advance, then add the cake mix, butter and pecans just before baking.
Planning Cranberry Dump Cake for Thanksgiving and Christmas
With Thanksgiving on Thursday, November 26 and Christmas on December 25, oven space is precious. This dessert is flexible enough to fit around the turkey or the ham, and it only needs one dish and one bowl.
- Up to 2 months ahead: Buy extra bags of fresh cranberries and freeze them so you have them ready.
- The day before: Toss the berries with sugar, cornstarch, zest and juice, spread them in the dish, cover and refrigerate. Chop the pecans.
- Before dinner: Add the cake mix, butter and pecans and bake while everyone eats. It can go in as soon as the main dish comes out to rest.
- Dessert time: Serve it warm with ice cream, and keep a second scoop handy for the people who come back for more.
If you are bringing it to a potluck, bake it at home, let it cool for 30 minutes, cover with foil and wrap the dish in a towel. It stays warm for about an hour and travels without spilling.
Frequently Asked Questions
Can I use canned cranberry sauce?
Fresh or frozen berries give the best texture, but whole berry cranberry sauce works. Skip the sugar and cornstarch and spread two cans in the dish.
Do I need to thaw frozen cranberries?
No. Use them straight from the freezer and add 5 to 10 minutes to the baking time.
Can I use a different cake mix?
Yes. Yellow, white, butter or spice cake mix all work well with cranberries and orange.
How do I know when the dump cake is done?
The top should be deep golden and the fruit should bubble thickly around the edges of the dish.
Can I make cranberry dump cake ahead?
Prep the fruit layer a day ahead and add the toppings right before baking, or bake it in the morning and rewarm it before serving.
Ready to bake? Here is the full printable cranberry dump cake recipe with exact measurements and estimated nutrition.
Cranberry Orange Dump Cake
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9 by 13-inch baking dish.
- Toss the cranberries with the sugar, cornstarch, orange zest and orange juice in a large bowl.
- Spread the cranberry mixture evenly in the dish.
- Sprinkle the dry cake mix evenly over the fruit, breaking up lumps. Do not stir.
- Drizzle the melted butter evenly over the cake mix and scatter the pecans on top.
- Bake for 45 to 50 minutes, until deep golden and bubbling thickly at the edges.
- Let rest for 15 minutes before serving warm with ice cream or whipped cream.
Notes
I hope this cranberry dump cake brings a little sparkle to your holiday table. If you bake it, please leave a comment and a star rating below and let me know what you served with it. Happy holidays, friends. Chef Amber
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