If you love desserts that combine ease with unforgettable flavor, this White Chocolate Cranberry Dump Cake Recipe is going to become your new favorite. Imagine tart, luscious cranberries layered beneath a sweet vanilla cake crust, all enhanced by the creamy, melty richness of white chocolate and the satisfying crunch of toasted nuts. This dessert is a perfect harmony of flavors and textures, coming together in a snap with minimal effort but maximum wow. Whether it’s a holiday gathering or a simple weeknight treat, this cake is guaranteed to impress and delight.
Ingredients You’ll Need
This recipe keeps things delightfully simple with just a handful of essential ingredients, each contributing a unique touch to the taste, texture, or color of the final dessert. From the tartness of the cranberry sauce to the buttery richness that binds it all together, every component plays a starring role.
- Whole cranberry sauce (15 oz): Provides a tangy and fruity base that’s full of flavor and juiciness.
- White chocolate chips (1/2 cup, optional): Adds creamy sweetness that melts into the cake for a decadent surprise.
- Vanilla cake mix (15.25 oz box): Creates the fluffy, golden crust that balances the tart cranberries perfectly.
- Unsalted butter (1 cup, melted): Binds the cake mix and adds rich moisture and flavor.
- Chopped nuts (1 cup, optional): Pecans, macadamia nuts, or almonds introduce a satisfying crunch and toasty depth.
- Vanilla extract (1 teaspoon): Enhances the overall aromatic sweetness and complements the white chocolate and cranberries.
- Whipped cream (optional, for serving): A light, airy topping that elevates each bite.
- Vanilla ice cream (optional, for serving): Provides a cold, creamy contrast to the warm cake.
- Powdered sugar (1 tablespoon, optional): A pretty finishing touch that adds a hint of sweetness and festive flair.
How to Make White Chocolate Cranberry Dump Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Take a 9×13-inch baking dish and grease it lightly, ensuring nothing sticks and everything bakes evenly. This simple prep helps create the perfect environment for your layers to meld beautifully.
Step 2: Spread the Cranberry Sauce
Spoon the whole cranberry sauce evenly over the bottom of the dish. This tangy, chunky layer is the heart of the dump cake and will infuse every bite with bursts of bright, juicy flavor. Even spreading makes sure you get cranberry in every forkful.
Step 3: Add the Cake Mix Layer
Next, sprinkle the entire box of vanilla cake mix right over the cranberry sauce. Don’t worry about mixing it — just cover that tart layer completely. This dry mix will transform into a wonderfully moist, cakey topping as it bakes.
Step 4: Drizzle Melted Butter
Drizzle the melted butter carefully over the cake mix, making sure to hit all the spots. This buttery layer is essential — it moistens the dry cake mix and helps create a golden, rich crust that contrasts beautifully with the tangy fruit beneath.
Step 5: Sprinkle White Chocolate Chips and Nuts
Evenly scatter the white chocolate chips and your choice of chopped nuts over the top. These add bursts of creamy sweetness and crunchy bites that elevate the texture from simple to spectacular. If you prefer, you can leave out the nuts for a softer cake.
Step 6: Bake to Perfection
Pop the dish into your preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the top turns a delicious golden brown and you see bubbling juices peeking through at the edges. The aroma alone will have you salivating!
Step 7: Let It Cool Slightly
Once out of the oven, give the cake some time to cool for at least 10 minutes. This helps it set up nicely, making it easier to serve while still warm and inviting.
Step 8: Serve and Enjoy
Scoop generous portions onto plates and add your favorite toppings like whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar can add a festive finishing touch. Trust me, every bite feels like a cozy celebration.
How to Serve White Chocolate Cranberry Dump Cake Recipe
Garnishes
The beauty of this dessert is that simple garnishes make a huge difference. A dollop of whipped cream brings airy lightness that pairs with the dense cake, while vanilla ice cream offers a cold, creamy counterpoint that makes each mouthful melt in your mouth. Dusting with powdered sugar adds a snowy, elegant look perfect for holiday vibes.
Side Dishes
This dump cake shines as a standalone dessert, but if you’re serving it alongside a meal, consider fresh fruit or a crisp green salad to balance the richness. A hot cup of coffee or spiced tea also complements the cake’s sweet-tart flavors beautifully.
Creative Ways to Present
For a fun twist, serve individual portions in pretty ramekins or mini mason jars layered with extra berries on top. You can also drizzle melted white chocolate over the finished slices or sprinkle toasted coconut alongside nuts for extra texture. Presentation is the perfect place to get creative and tailor the cake to your occasion.
Make Ahead and Storage
Storing Leftovers
You can store leftover dump cake covered in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or place it in an airtight container to keep the cake moist and prevent it from absorbing other fridge odors. Leftovers taste great cold or reheated.
Freezing
This dessert freezes beautifully! After baking and cooling completely, wrap the dish tightly with foil and then plastic wrap to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To warm up your stored or thawed dump cake, heat it in the oven at 325°F (165°C) for 15–20 minutes until hot and bubbly again. Microwaving works too but may make the nuts less crisp. Serve warm with your favorite toppings for that fresh-baked feeling any time.
FAQs
Can I make this White Chocolate Cranberry Dump Cake Recipe without nuts?
Absolutely! Nuts add a nice crunch, but the cake is equally delicious without them. Just skip that step and maybe add a little extra white chocolate if you want to keep the textural contrast.
Is it okay to omit the white chocolate chips?
Yes, they’re optional. White chocolate brings a lovely creamy sweetness, but if you prefer a more tart and straightforward cranberry dessert, leaving out the chips works well and keeps it lighter.
Can I use fresh cranberries instead of canned cranberry sauce?
You can, but you’ll need to cook them down first with some sugar until they form a sauce-like consistency. The canned cranberry sauce is convenient and the perfect texture for this dump cake recipe.
What type of nuts work best in this recipe?
Pecans, macadamia nuts, or almonds all work wonderfully. Toasted nuts enhance the flavor even more, so feel free to give them a quick toast in a dry pan before chopping and sprinkling on top.
How do I store leftover cake if I want to keep it moist?
Cover it tightly with plastic wrap or store in an airtight container in the refrigerator. This helps lock in moisture and keeps the flavors vibrant for a few days.
Final Thoughts
I can’t recommend this White Chocolate Cranberry Dump Cake Recipe enough if you’re after a no-fuss dessert that delivers big on flavor and comfort. It’s a wonderful way to bring people together, combining simple ingredients into an irresistible treat. Give it a try at your next gathering or whenever your sweet tooth calls — I promise it’ll become a beloved classic before long.
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White Chocolate Cranberry Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This White Chocolate Cranberry Dump Cake is a simple yet decadent dessert perfect for holiday gatherings or any special occasion. Combining tart cranberry sauce with sweet white chocolate and a moist vanilla cake mix, this easy-to-make dump cake requires minimal prep and yields a golden, bubbly, and irresistible treat. Serve warm with whipped cream or vanilla ice cream for an extra indulgent touch.
Ingredients
Dry Ingredients
- 1 (15.25 oz) box vanilla cake mix
- 1/2 cup white chocolate chips (optional; add more or omit as desired)
Wet and Other Ingredients
- 1 (15 oz) can whole cranberry sauce
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Toppings and Mix-ins
- 1 cup chopped pecans, macadamia nuts, or almonds (optional)
- Whipped cream (optional, for serving)
- Vanilla ice cream (optional, for serving)
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly to prevent sticking, then spread the entire can of whole cranberry sauce evenly across the bottom.
- Add Cake Mix: Sprinkle the vanilla cake mix over the cranberry sauce evenly, making sure the sauce is completely covered by the dry cake mix layer.
- Drizzle Butter: Pour and drizzle the melted unsalted butter over the top of the cake mix layer, ensuring it’s distributed evenly to help moisten the cake as it bakes.
- Top With Chips and Nuts: Sprinkle the white chocolate chips and chopped nuts evenly over the top for added texture and flavor. These are optional depending on preference.
- Bake: Place in the preheated oven and bake for 45-50 minutes, or until the cake is golden brown on top and the edges are bubbling.
- Cool Slightly: Remove the cake from the oven and allow it to cool for a short time, roughly 10-15 minutes, so it sets a bit before serving.
- Serve: Serve warm, optionally topped with whipped cream or vanilla ice cream and dusted with powdered sugar for an elegant finish.
Notes
- If you prefer a non-nut version, simply omit the chopped nuts.
- Adjust the amount of white chocolate chips or omit them depending on your taste preference.
- This dump cake is best served warm but can be stored covered in the refrigerator and reheated.
- For added flavor, you can mix the vanilla extract directly into the melted butter before drizzling.
- Make sure not to stir the layers to preserve the classic dump cake texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
