Cranberry Dump Cake
Ingredients:
- 1 can (14 oz / 400 g) whole cranberry sauce
- 1 can (21 oz / 595 g) cranberry pie filling
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (225 g) unsalted butter, melted
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the cranberry sauce and cranberry pie filling evenly in the prepared baking dish. Stir in vanilla extract if using.
- Sprinkle the dry cake mix evenly over the cranberry layer. Do not mix.
- Pour the melted butter evenly over the cake mix, covering as much of the surface as possible.
- Sprinkle chopped pecans or walnuts on top if desired.
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Allow the cake to cool for 10–15 minutes before serving.
Serving Suggestions:
Serve warm with vanilla ice cream or whipped cream for an extra delicious dessert.