This 5-ingredient oven baked cranberry dessert is the kind of easy fall treat that feels almost magical, because you simply layer a few pantry staples over frozen raw cranberries and let the oven do the work. As it bakes, the berries turn jammy and bright, bubbling up through a buttery cake-like topping for a sweet-tart dessert that is especially welcome during holiday season, potlucks, and family suppers when you want something cozy without a lot of fuss.
Serve this warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or even a little drizzle of heavy cream if you like simple old-fashioned desserts. It also pairs nicely with coffee after dinner, and for a holiday table, I like to set it out alongside roasted turkey, ham, or a comfort-food meal where something fruity helps balance the richness.
5-Ingredient Oven Baked Cranberry Dessert
Servings: 8
Ingredients
4 cups frozen raw cranberries
1 cup granulated sugar
1 box yellow cake mix, about 15.25 ounces
3/4 cup unsalted butter, melted
1 cup chopped pecans
Directions
1. Preheat the oven to 350°F and lightly butter a 9x13-inch oven-safe glass baking dish.
2. Spread the frozen cranberries evenly in the prepared baking dish, then sprinkle the sugar all over the top.
3. Sprinkle the dry yellow cake mix evenly over the sugared cranberries, covering the fruit as evenly as possible.
4. Drizzle the melted butter over the cake mix as evenly as you can, then scatter the chopped pecans across the top.
5. Bake for 45 to 55 minutes, until the top is golden brown and the cranberry filling is bubbling around the edges. Let it rest for 10 to 15 minutes before serving so the juices can settle a bit.
Variations & Tips
Nut-free version: Leave out the pecans if you need a nut-free dessert. The topping will still bake up buttery and delicious, and a scoop of vanilla ice cream adds a nice creamy finish.
Extra citrus flavor: Add 1 teaspoon of orange zest over the cranberries before the sugar for a fresh, holiday-style flavor that pairs beautifully with tart berries.
Sweeter dessert: If your family prefers a less tangy cranberry treat, increase the sugar to 1 1/4 cups. Frozen cranberries can be quite sharp, so that little extra sweetness can make this especially kid-friendly.
Make it easier to serve: Let the dessert cool for at least 10 minutes before scooping. Right out of the oven the fruit layer will be very bubbly, but a short rest helps it set up and makes each serving prettier.
Best storage tip: Cover leftovers and refrigerate for up to 4 days. Warm individual portions in the microwave or enjoy them cold straight from the fridge if you like a more jammy texture.