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A bubbling cranberry dump cake with a golden buttery top and toasted pecans in a white baking dish, with a scoop of vanilla ice cream melting on one serving

Cranberry Orange Dump Cake

An easy holiday dump cake made with tart cranberries, orange zest and juice, topped with yellow cake mix, melted butter and pecans.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh or frozen cranberries about 14 ounces (400 g)
  • 3/4 cup granulated sugar (150 g)
  • 1 tablespoon cornstarch
  • 1 large orange zested and juiced, about 1/3 cup juice
  • 1 box yellow cake mix 13 to 15 ounces, dry
  • 3/4 cup unsalted butter melted (170 g)
  • 1/2 cup pecans chopped (55 g)

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 9 by 13-inch baking dish.
  2. Toss the cranberries with the sugar, cornstarch, orange zest and orange juice in a large bowl.
  3. Spread the cranberry mixture evenly in the dish.
  4. Sprinkle the dry cake mix evenly over the fruit, breaking up lumps. Do not stir.
  5. Drizzle the melted butter evenly over the cake mix and scatter the pecans on top.
  6. Bake for 45 to 50 minutes, until deep golden and bubbling thickly at the edges.
  7. Let rest for 15 minutes before serving warm with ice cream or whipped cream.

Notes

Frozen berries: Do not thaw. Add 5 to 10 minutes to the bake time.
Storage: Refrigerate covered for up to 4 days or freeze portions for up to 2 months.
Nutrition is an estimate per serving without ice cream.