The first time I made this Christmas Dump Cake I threw it together on a whim for a last-minute holiday potluck.
It came out bubbling and caramelized at the edges, and every single person asked for the recipe.
This version is simple, festive, and shockingly good for four ingredients and five minutes of prep.
What makes it a winner is the contrast: tart whole-berry cranberry sauce set beneath a spiced, crunchy cake topping.
It’s buildable, forgiving, and perfect for feeding a crowd without standing over a mixer.
Why You’ll Love This Recipe
- Super fast: no mixing bowl, no electric mixer, and about five minutes of hands-on work.
- Holiday flavors: warm spice cake paired with tart cranberries feels instantly festive.
- Crowd-pleaser: serves a big pan and is easy to transport for potlucks.
- Texture play: juicy pockets of cranberry underneath a crisp, buttery crumb topping.
This cake delivers layers in a single pan.
The cranberry sauce simmers underneath and keeps the cake moist while the spice cake mix crisps up on top into golden, buttery nuggets.
Every bite gives you a little jammy fruit, a crumble of pecan and spiced cake, and a buttery richness that feels indulgent without being fussy.
"Made this for our family Christmas and it vanished in one hour — perfect balance of tart and sweet!" — Jenna, reader ⭐⭐⭐⭐⭐
Key Ingredients
Spice Cake Mix (15.25 oz box)
The box mix is your shortcut and the backbone for texture and seasoning.
I prefer a mix labeled "spice cake" rather than generic yellow, because the cinnamon, nutmeg, and cloves in the mix pair beautifully with cranberries.
Pillsbury or Duncan Hines are dependable brands; if you like extra clove, pick a spicier blend.
Cranberry Sauce (2 cans, 14 oz each, whole berry)
Whole-berry cranberry sauce gives you those pleasing pockets of fruit and slightly firm texture under the topping.
Avoid jellied cranberry sauce for this recipe; the chunks add visual appeal and bursts of tartness that balance the sweet cake.
A seasonal brand like Ocean Spray works well — or use homemade whole-berry sauce if you have it.
Chopped Pecans (1 cup)
Pecans add crunch and a toasty, buttery note that complements the spice mix.
Toast them briefly in a dry skillet for deeper flavor before using, but don’t over-toast or they’ll turn bitter.
If someone has a nut allergy, swap for oats or sunflower seeds for similar crunch.
Butter (3/4 cup, melted)
Butter is crucial because it melts through the dry cake mix and creates that crisp, streusel-like top.
Use real butter rather than margarine for flavor and better browning.
Melt gently and pour slowly across the pan to ensure even coverage.
Full ingredient list:
- 1 box Spice Cake Mix (15.25 oz)
- 2 cans Cranberry Sauce (14 oz cans, whole berry)
- 1 cup Chopped Pecans
- 3/4 cup Butter, melted
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Preheat your oven to 350°F.
Spray a 9×13-inch baking pan evenly with non-stick cooking spray so the cake releases cleanly.
Pro Tip: Run your finger around the pan edge to feel for any missed spots — the sugar in the mix can stick if the pan isn’t well-greased.
Step 2: Layer the cranberry sauce
Open both cans and spread the whole-berry cranberry sauce evenly across the bottom of the prepared pan.
Use the back of a spoon or an offset spatula to smooth it into a roughly even layer.
Pro Tip: Don’t worry about getting it perfectly flat; a slightly uneven surface creates pockets of extra jamminess.
Step 3: Add the dry cake mix and pecans
Sprinkle the entire box of spice cake mix evenly over the cranberry layer.
Follow immediately with an even scattering of chopped pecans over the cake mix.
Pro Tip: Aim for a single, even layer of dry mix; if it’s mounded, some spots will remain floury. Tap the pan gently to settle the mix.
Step 4: Pour the melted butter
Slowly drizzle the melted butter in a steady stream across the top, getting good coverage.
The butter will moisten the dry mix and melt down toward the cranberries as it bakes.
Pro Tip: Use a small measuring cup to help control the pour so the butter reaches all corners — you should see bits of cake mix turning golden when ready.
Step 5: Bake until golden
Bake the pan in the preheated oven for 40–45 minutes, or until the top is a deep golden brown and the edges are bubbling.
If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Pro Tip: You’ll know it’s ready when the butter has bubbled up at the edges and an inserted toothpick in the center comes out with a few moist crumbs (not raw batter).
Step 6: Cool slightly and serve
Let the cake cool for 10–15 minutes to settle and make slicing easier.
Serve warm, spooned onto plates with a dollop of whipped topping or a scoop of vanilla ice cream.
Pro Tip: The warm crunch contrasted with cold ice cream is the reason people get second helpings — schedule the ice cream right as the cake comes out.
Expert Tips for Success
- Even coverage with butter is everything. Pour slowly and aim to wet most of the dry mix so you don’t wind up with dry pockets.
- Use whole-berry cranberry sauce for texture. Jellied sauce makes a uniformly sweet base and loses the bright, tart pockets.
- Toast pecans briefly for deeper flavor. A quick 3–4 minute toast in a skillet on medium brings out oils and adds a nicer crunch.
- Tent with foil if the top browns too fast. Butter will brown quickly; foil keeps the interior cooking without burning the crust.
- Check at 35 minutes if your oven runs hot. Ovens vary — start looking a few minutes early the first time you make this.
- Swap part of the butter with browned butter for a nutty, caramel flavor. Brown the butter, let it cool slightly, then pour as directed.
- For a crispier top, sprinkle 1–2 tablespoons of granulated sugar over the cake mix before pouring the butter. The sugar caramelizes and flakes up.
- Use a light-colored metal pan for even browning. Dark pans accelerate browning and can overcook the crust before the center is done.
- To make slices neat, run a thin knife under hot water, dry it, then slice; wipe between cuts for clean edges.
- If you prefer less sweetness, reduce the cake mix to 3/4 of the box and supplement with 1/4 cup oats to maintain coverage and texture.
Storage & Freezing
Fridge storage: Cover the cooled cake tightly with plastic wrap or transfer pieces to an airtight container.
It will keep up to 4 days in the refrigerator; warm individual slices in the microwave for 20–30 seconds before serving.
Freezing whole pan: Cool completely, wrap the pan tightly in two layers of plastic wrap, then a layer of foil.
Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Freezing slices: Flash-freeze single slices on a baking sheet for 1–2 hours, then wrap each slice in plastic and store in a freezer bag.
This makes reheating quicker and helps slices keep shape.
Reheating: Thaw in the refrigerator or at room temperature.
To reheat, place on a baking sheet and warm in a 325°F oven for 10–15 minutes, or microwave individual slices for 30–60 seconds.
If reheating from frozen, cover loosely with foil and bake at 325°F for 20–25 minutes until warmed through.
Variations & Substitutions
Chocolate-Orange Twist: Stir 1/2 cup semi-sweet chocolate chips into the cake mix before pouring the butter, and grate orange zest over the cranberry layer for bright citrus notes.
Nut-Free Option: Replace pecans with 1 cup rolled oats mixed with 2 tablespoons melted butter for similar texture without nuts.
Apple-Cranberry: Swap one can of cranberry sauce for 1 cup peeled, diced apples sautéed briefly with cinnamon for a fruitier, rustic version.
Lower-Butter Version: Use 1/2 cup melted butter and 1/4 cup apple sauce to reduce fat; expect a slightly softer top but still very tasty.
Frequently Asked Questions
Q: Can I use homemade cranberry sauce?
A: Yes. Use a thicker whole-berry style or a chunky chutney. Homemade often has stronger tartness, so taste first — you might want to add a tablespoon of sugar to balance if it’s very tart.
Q: Will this work with other boxed cake flavors?
A: Absolutely. Yellow or butter cake mixes are classic, and chocolate cake mix gives a richer, fudgier top. For gingerbread vibes, use gingerbread or dark spice cake mixes.
Q: How do I make this less sweet?
A: Reduce the butter slightly and use a spice cake mix with less sugar, or half mix the spice cake with 1/2 cup oats or almond flour. Serving with unsweetened whipped cream also balances sweetness.
Q: Can I make this in a smaller pan?
A: You can, but the baking time will change. For an 8×8 pan, reduce butter to 1/2 cup and check for doneness around 30–35 minutes. The cake will be thicker, so test with a toothpick.
Q: Can I prepare this ahead for holiday entertaining?
A: Yes. Assemble the pan, cover, and refrigerate for up to 24 hours before baking. Bring to room temperature and add 5–8 minutes to the bake time, checking often.
Final Thoughts
This Christmas Dump Cake is the kind of recipe you make when you need something festive, forgiving, and delicious.
It’s easy to scale and perfect for holidays or last-minute guests.
Please leave a star rating in the recipe card below and pin this to your holiday board so you can find it next year.
Conclusion
If you like quick holiday desserts, this recipe pairs well with other easy ideas like the Easy Christmas Dump Cake (4 Ingredients) for riffing on flavors.
For a chocolatey take that inspired one of my tweaks, check the Easy Hot Chocolate Dump Cake Recipe | Sugar & Soul for ideas on swapping in cocoa and marshmallows.
Christmas Dump Cake
Ingredients
Main Ingredients
- 1 box Spice Cake Mix (15.25 oz) Use a spice cake mix for better flavor contrast with cranberries.
- 2 cans Cranberry Sauce (14 oz each, whole berry) Whole-berry sauce works best for texture.
- 1 cup Chopped Pecans Toast briefly for deeper flavor if desired.
- 3/4 cup Butter, melted Use real butter for better flavor.
Instructions
Preparation
- Preheat your oven to 350°F and spray a 9×13-inch baking pan with non-stick cooking spray.
- Spread the whole-berry cranberry sauce evenly across the bottom of the prepared pan.
- Sprinkle the entire box of spice cake mix evenly over the cranberry layer.
- Scatter chopped pecans evenly on top of the cake mix.
- Slowly drizzle the melted butter evenly across the top.
Baking
- Bake in the preheated oven for 40–45 minutes, or until the top is a deep golden brown and edges are bubbling.
Serving
- Let the cake cool for 10–15 minutes before serving. Serve warm with whipped topping or vanilla ice cream.
