This festive Cranberry Cobbler recipe is easy to make with only 5 ingredients: cranberry sauce, cranberries, cake mix, butter, and cinnamon!
Make a cranberry dump cake cobbler this holiday season! We love the sweet, tart flavor of this dessert and enjoy it warm with a scoop of ice cream on top.
Tonia’s Notes
Cranberries are in season, and we can’t get enough of this cranberry cobbler! We love cobbler and already have an apple, blueberry, and peach version. This year we decided to try a cranberry version and it’s sooo good!
It’s super easy to make! I keep the ingredients on hand and can whip it up any time during the busy holiday season. We enjoy sweet/tart desserts like key lime pie, but if you want your cobbler sweeter, you can skip adding cranberries to the filling, or don’t add as many.
How To Make Cranberry Cobbler
Cranberry Filling
Put the cranberry sauce in a bowl and break it up with a spoon. Add 1 1/2 cups of cranberries (or less if you want it less tart) and stir to combine. Spread the filling out in a greased 9×13-inch pan.
Cake Mix Topping
Dump a white cake mix over the filling in the pan and spread it out. Sprinkle ground cinnamon over the top and drizzle evenly with melted butter.
Cranberries
Sprinkle 1/2 cup of cranberries over the top, then gently press them into the cake mix a little.
Bake
Bake the cranberry cobbler at 350˚F for 50-55 minutes until the topping is golden brown and the filling is bubbly.
Recipe Tips
- Cranberry Ice Cream Topping: We made a simple sauce to pour over the ice cream and warm slices of cobbler. Warm 1/2 cup of cranberry sauce and 1/4 cup of orange juice (or water) in the microwave in 10-15 second intervals, stirring after each time, until smooth.
- Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
- Tartness: This cranberry cobbler is sweet and tart. If you want it less tart, you can skip the fresh cranberries or add less.
More Cranberry Recipes
Cranberry Cobbler
Video
Ingredients
- 28 ounces jellied cranberry sauce two 14 ounce cans
- 2 cups cranberries divided
- 14.25 ounce white cake mix
- 1 teaspoon ground cinnamon
- 3/4 cup butter melted
Instructions
- Preheat the oven to 350ºF. Put the jellied cranberry sauce in a bowl and break it up with a spoon. Stir in 1 1/2 cups of cranberries. Spread the mixture in a greased 9×13-inch pan.
- Dump the cake mix over the cranberry mixture and spread it out so that it covers it. Sprinkle with 1 teaspoon of ground cinnamon.
- Drizzle the melted butter over the top. You can tilt the pan slightly so that the butter covers most of the dry cake mix. Top 1/2 cup of cranberries and press them slightly into the cake mix.
- Bake at 350˚F for 50-55 minutes.
