Cranberry Apple Dump Cake

The flavors of fall in one delicious dessert! This Cranberry Apple Dump Cake is a sweet and tangy masterpiece, combining fresh cranberries and chopped apples with a crunchy pecan topping.

Perfect for the holiday season, this easy-to-make treat is sure to impress your family and friends.

Ingredients

• 1 1/2 cups fresh or frozen cranberries
• 1 large apple, peeled and chopped
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup yellow cake mix
• 1/2 cup chopped pecans
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish with some butter or cooking spray. In a large bowl, mix together the chopped apple, granulated sugar, brown sugar, and cinnamon until the apple is evenly coated with the sugar mixture.

Add the fresh or frozen cranberries to the bowl and toss until they’re distributed evenly throughout the apple mixture.

Pour the apple-cranberry mixture into the prepared 9×13-inch baking dish and set it aside for a minute. In another bowl, mix together the melted butter, yellow cake mix, chopped pecans, nutmeg, and salt until you get a crumbly mixture.

Spread the cake mix mixture evenly over the apple-cranberry mixture in the baking dish.

Make sure to cover the entire surface. Pop the baking dish into the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the fruit is bubbly and tender.

Remove the cake from the oven and let it cool for a few minutes before serving warm.

You can serve it as is or top it with some vanilla ice cream or whipped cream, if you like!

Notes

Make sure to thaw frozen cranberries first if using them in place of fresh ones.

Don’t overmix the cake mix mixture, as it can become tough.

Use a high-quality yellow cake mix for the best results.

If you’re using a dark-coated baking dish, reduce the oven temperature by 25°F (15°C) to prevent overbrowning.

You can customize the recipe by using other types of nuts, like walnuts or hazelnuts, in place of pecans.

Let the cake cool completely if you want to serve it at room temperature – it’s perfect for brunch or a potluck.

You can also refrigerate it overnight and reheat it in the oven or microwave the next day.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 54g
• Dietary Fiber: 4g
• Sugars: 36g
• Protein: 2g