When the weather turns crisp and the holiday table starts calling for something bright and homey, a simple cranberry dump dessert fits the bill just right. This old-fashioned style of baking is the sort of practical treat many Midwestern cooks have long relied on: a tart fruit base, a sweet buttery topping, and hardly any fuss at all. Using solid unthawed frozen whole cranberries makes this especially handy, since you can keep a bag in the freezer and turn out a ruby-red dessert that tastes like celebration with only a few pantry staples.
Serve this warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of heavy cream if you like things plain and simple. It also goes nicely alongside coffee after supper, and if you are setting out a larger holiday spread, this dessert pairs beautifully with roasted turkey, ham, or a cozy pot of soup earlier in the day because its tart-sweet flavor freshens up a rich meal.
5-Ingredient Oven Baked Cranberry Dump Dessert
Servings: 8
Ingredients
1 (12-ounce) bag solid unthawed frozen whole cranberries
1 cup granulated sugar
1 box yellow cake mix (about 15.25 ounces)
3/4 cup unsalted butter, melted
1 cup water
Directions
1. Preheat your oven to 350°F and lightly butter a 9x13-inch oven-safe baking dish.
2. Pour the solid unthawed frozen whole cranberries into the prepared baking dish and spread them into an even layer.
3. Sprinkle the sugar evenly over the cranberries, then pour the water gently over the top.
4. Sprinkle the dry yellow cake mix evenly over the cranberry layer, covering the fruit as completely as you can without stirring.
5. Drizzle the melted butter as evenly as possible over the cake mix, making sure to moisten most of the surface.
6. Bake for 45 to 55 minutes, until the top is golden 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
For a sweeter pan: If your family prefers less tartness, add an extra 1/4 cup sugar over the cranberries before the cake mix goes on. Cranberries have a good sharp bite, and that little extra sweetness smooths them out nicely.
Butter coverage tip: If you notice dry patches of cake mix before baking, drizzle a touch more melted butter or a few spoonfuls of water over those spots. That helps prevent powdery areas and gives you a more evenly browned top.
Make it more festive: A light sprinkle of cinnamon or a handful of chopped pecans on top can make this feel a little more holiday special, even though the basic five-ingredient version is mighty good all by itself.
Serving idea: This dessert is best served warm, when the fruit is jammy and the topping is tender. Leftovers can be refrigerated and reheated in small portions for a cozy treat the next day.