Ingredients
Scale
- 2 cans (14 oz each) Whole Berry Cranberry Sauce
- 1 box (15.25 oz) White or Yellow Cake Mix
- 1 cup (2 sticks) Unsalted Butter, thinly sliced into squares
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a little bit of butter. Open both cans of whole berry cranberry sauce and spread them evenly across the bottom of the dish. Use a spoon to break up any large clumps so the fruit covers the entire surface.
- Open the box of cake mix and sprinkle it evenly over the top of the cranberry sauce. Do not stir the layers! Use the back of a spoon to gently level out the dry mix so there are no large mounds. It is important that the cake mix completely covers the fruit to prevent the sauce from bubbling over too much.
- Place the thin slices of butter in even rows across the top of the cake mix. Try to cover as much of the dry mix as possible with the butter slices. Place the dish in the center rack of the oven and bake for 45 to 50 minutes. The top should be a beautiful golden brown, and the cranberry sauce should be bubbling around the edges.
- Remove the cake from the oven and let it sit for at least 10 to 15 minutes before serving. This allows the fruit layer to set slightly. Serve the dump cake warm in bowls. It tastes incredible on its own, but a scoop of vanilla bean ice cream or a dollop of whipped cream takes it to the next level.
- Cook Time: 50 minutes