If you’re on the lookout for a dessert that combines effortless preparation with a delightful burst of flavors, this White Chocolate Cranberry Dump Cake Recipe is an absolute gem. It brings together the tartness of whole cranberry sauce and the luscious sweetness of white chocolate chips, all nestled under a golden vanilla cake mix crust, finished with a buttery drizzle and a crunchy nut topping. Whether you’re hosting a holiday gathering, craving a cozy after-dinner treat, or just want a dessert that feels fancy without the fuss, this recipe delivers exactly that in every silky, tangy, and sweet bite.
Ingredients You’ll Need
This recipe is incredibly simple, yet every ingredient plays a vital role in building layers of flavor, texture, and color that make the dessert truly irresistible. The fresh tartness of cranberries cuts through the richness of the white chocolate, while the cake mix provides a perfectly buttery sponge that bakes up golden and fluffy.
- Whole cranberry sauce (15 oz can): Gives the dessert its vibrant color and tangy base that balances sweetness beautifully.
- White chocolate chips (1/2 cup, optional): Adds creamy sweetness and melt-in-your-mouth pockets throughout the cake.
- Vanilla cake mix (15.25 oz box): Serves as the easy-to-use, fluffy top layer that seals in the juices.
- Unsalted butter (1 cup, melted): Ensures golden browning and moist, tender cake texture.
- Chopped pecans, macadamia nuts, or almonds (1 cup, optional): Provides a satisfying crunch and nutty contrast to the soft cake.
- Vanilla extract (1 teaspoon): Enhances the vanilla notes and adds depth to the overall flavor.
- Whipped cream (optional, for serving): A light, creamy finish that makes each bite extra special.
- Vanilla ice cream (optional, for serving): Perfect for those who love warm and cold sensations together.
- Powdered sugar (1 tablespoon, optional, for serving): Adds a pretty, delicate dusting that brightens the presentation.
How to Make White Chocolate Cranberry Dump Cake Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C). This ensures it’s at the perfect temperature for the cake to bake evenly, letting those flavors meld together beautifully.
Step 2: Layer the Cranberry Sauce
Grease a 9×13-inch baking dish, then spread the whole cranberry sauce evenly across the bottom. This tart layer forms a juicy, flavorful base that contrasts delightfully with the sweet cake topping.
Step 3: Add the Cake Mix
Sprinkle the vanilla cake mix evenly over the cranberry sauce, making sure to cover every bit of the vibrant cranberry layer. The cake mix acts as a cushion, soaking up some of the juices while baking into a light, fluffy layer.
Step 4: Drizzle with Butter
Pour the melted butter evenly over the cake mix. This is the secret to achieving the golden, moist crumb that makes this dump cake so special. The butter melts into the mix as it bakes, creating those sought-after rich pockets of flavor.
Step 5: Add White Chocolate and Nuts
Sprinkle the white chocolate chips and your choice of chopped pecans, macadamia nuts, or almonds evenly over the top. These add a wonderful texture contrast with creamy white chocolate and crunchy nuts that complement the soft cake beneath.
Step 6: Bake Until Golden and Bubbly
Pop the dish into your preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is golden brown and you see bubbling juices around the edges — a perfect sign of ooey-gooey goodness.
Step 7: Cool Slightly Before Serving
Let the dump cake cool for a few minutes after baking. This helps it set up just a touch, making it easier to serve while still warm and inviting.
Step 8: Serve Warm with Your Favorite Toppings
Serve warm with optional whipped cream or vanilla ice cream, then dust with powdered sugar if you like. This final touch adds an elegant flair that makes every forkful feel like a celebration.
How to Serve White Chocolate Cranberry Dump Cake Recipe
Garnishes
Whipped cream is a classic choice, lending a light and airy creaminess that pairs beautifully with the tart cranberries. Vanilla ice cream also works wonders for those who enjoy the contrast of warm cake and cold, melting ice cream. A sprinkle of powdered sugar not only looks lovely but subtly sweetens each bite.
Side Dishes
Since this dessert is rich and flavorful, it pairs well with simple sides like a fresh green salad or roasted vegetables if you want to incorporate it into a full meal. For holiday dinners, consider serving it alongside hot beverages like spiced cider or mulled wine to complement the festive flavors.
Creative Ways to Present
Transform this dump cake into individual servings by baking it in ramekins or small jars, perfect for gifting or special occasions. Another fun idea is to layer it with additional whipped cream and fresh cranberries in a glass trifle, making a stunning visual and equally delicious treat.
Make Ahead and Storage
Storing Leftovers
Leftovers of this White Chocolate Cranberry Dump Cake Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
If you want to keep it longer, freeze the cake in a tightly sealed container for up to 3 months. Thaw in the fridge overnight before reheating for the best texture.
Reheating
To enjoy leftovers warm, reheat individual portions in the microwave for about 30 seconds to 1 minute, or warm a whole dish in the oven at 325°F (160°C) until heated through. Adding a scoop of ice cream after reheating elevates the dessert experience all over again.
FAQs
Can I use fresh cranberries instead of canned cranberry sauce?
You can use fresh cranberries, but you’ll need to cook them with sugar and water first to create a sauce. The canned cranberry sauce saves time and lends the right sweetness and texture for the dump cake.
Is it necessary to use white chocolate chips?
White chocolate chips add lovely sweetness and creaminess, but they are optional. You can omit them or replace with regular chocolate chips to suit your taste preferences.
Can I make this cake gluten-free?
To make a gluten-free version, simply use a gluten-free vanilla cake mix. The rest of the ingredients are naturally gluten-free.
What nuts work best for this recipe?
Pecans, macadamia nuts, and almonds all work wonderfully, offering different nutty flavors and crunch. You can also omit nuts entirely if you prefer a nut-free dessert.
How long does the White Chocolate Cranberry Dump Cake Recipe keep at room temperature?
It’s best to store this dessert in the fridge once cooled, especially because of the dairy butter and white chocolate. At room temperature, it should be eaten within 2 hours to stay fresh and safe.
Final Thoughts
This White Chocolate Cranberry Dump Cake Recipe is a keeper for every dessert lover who appreciates simplicity without sacrificing flavor or charm. It’s quick to throw together and delivers a show-stopping combination of tart cranberries, sweet white chocolate, buttery cake, and crunchy nuts. I can’t wait for you to try it and discover just how magical a dump cake can be!
Print
White Chocolate Cranberry Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Cranberry Dump Cake is a simple and delicious dessert perfect for the holiday season or any time you want a sweet treat with minimal effort. The combination of tart cranberry sauce, sweet white chocolate chips, and crunchy nuts baked under a golden vanilla cake topping creates a delightful blend of flavors and textures. Serve it warm with whipped cream or vanilla ice cream for an irresistible finish.
Ingredients
Filling
- 1 (15 oz) can whole cranberry sauce
- 1 teaspoon vanilla extract
Cake and Topping
- 1 (15.25 oz) box vanilla cake mix
- 1 cup unsalted butter, melted
- 1/2 cup white chocolate chips (optional; add more or omit as desired)
- 1 cup chopped pecans, macadamia nuts, or almonds (optional)
For Serving (Optional)
- Whipped cream
- Vanilla ice cream
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the dump cake evenly.
- Prepare the baking dish. Grease a 9×13-inch baking dish to prevent sticking and spread the whole cranberry sauce evenly at the bottom, making a flavorful base.
- Add the vanilla cake mix. Sprinkle the vanilla cake mix evenly over the cranberry sauce to cover it completely, creating the cake layer.
- Drizzle melted butter. Pour the melted unsalted butter evenly over the cake mix, which helps it bake into a moist and golden crust.
- Add toppings. Sprinkle white chocolate chips and chopped nuts (if using) evenly over the top to add sweetness and crunch.
- Bake the cake. Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the cake is golden brown and the filling is bubbly.
- Cool slightly. Remove the cake from the oven and let it cool briefly to make serving easier and to enhance flavors.
- Serve. Serve the dump cake warm, optionally topped with whipped cream or vanilla ice cream, and dusted with powdered sugar for an elegant touch.
Notes
- You can omit the white chocolate chips and nuts if preferred, or substitute nuts with your choice such as walnuts or hazelnuts.
- Use fresh cranberries cooked with sugar as an alternative to canned whole cranberry sauce for a fresher flavor.
- For a vegan version, use a dairy-free cake mix and substitute butter with a plant-based alternative.
- This dump cake can also be reheated gently in the microwave or oven before serving.
- Ensure the baking dish is large enough (9×13 inch) for even cooking and to prevent overflow.
