Cranberry Cobbler

This festive Cranberry Cobbler recipe is easy to make with only 5 ingredients: cranberry sauce, cranberries, cake mix, butter, and cinnamon!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 340kcal

Author Tonia Larson

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 9x13-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.

Video

Notes

Allow leftovers to cool. Cover and store in the fridge for up to 4 days. To freeze, cover the pan with plastic wrap and foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in the oven at 350˚F for 15 minutes.

Nutrition