I swear this Cranberry Orange Zest Dump Cake tastes like a whole holiday in a pan. <\/p>\n\n\n\n
It\u2019s bright, cozy, and ridiculously easy to throw together. You basically just dump things in and let the oven work its magic. <\/p>\n\n\n\n
The tart cranberries mixed with that zesty orange flavor make the house smell like Christmas morning. <\/p>\n\n\n\n
I\u2019ve made this for big family dinners and even random weeknights when I just need a little comfort. It\u2019s that kind of recipe that feels fancy but takes almost no effort, which is my favorite kind of dessert.<\/p>\n\n\n\n\n\n
1 box white cake mix (15.25 oz) 2 cups fresh or frozen cranberries, thawed if frozen Zest of 2 large oranges (about 2 tablespoons) 1\/2 cup unsalted butter, melted 1\/2 cup heavy cream 1\/2 cup sweetened condensed milk 1\/4 cup fresh orange juice 1\/4 cup whole milk 1 teaspoon vanilla extract 1\/3 cup granulated sugar 1\/2 teaspoon ground cinnamon, optional 2 tablespoons powdered sugar, optional for dusting<\/p>\n\n\n\n
A Little About the Ingredients<\/strong><\/h2>\n\n\n\n
The cake mix gives it that light fluffy texture that soaks up all the juicy goodness. <\/p>\n\n\n\n
Cranberries bring that tart pop that keeps it from being too sweet, and the orange zest ties everything together with a bright citrusy punch. <\/p>\n\n\n\n
Butter and cream make it rich and cozy, kind of like a warm blanket for your taste buds. <\/p>\n\n\n\n
The vanilla softens the tang, and if you toss in a little cinnamon, it gives this cake a warm holiday hug.<\/p>\n\n\n\n
Let\u2019s Get Baking<\/strong><\/h2>\n\n\n\n
I start by preheating the oven to 350\u00b0F so it\u2019s hot and ready when I am. <\/p>\n\n\n\n
Then I grab a 9×13 baking dish and give it a quick butter rub or a spritz of non-stick spray. <\/p>\n\n\n\n<\/figure>\n\n\n\n
If I\u2019m using frozen cranberries, I thaw and drain them first, otherwise they\u2019ll water everything down.<\/p>\n\n\n\n<\/figure>\n\n\n\n
In a big bowl, I whisk together the melted butter, heavy cream, sweetened condensed milk, orange juice, milk, and vanilla. <\/p>\n\n\n\n<\/figure>\n\n\n\n
It turns into this creamy sweet base that smells so good already. Then I stir in the sugar, orange zest, and cinnamon. <\/p>\n\n\n\n<\/figure>\n\n\n\n
I like to pause here just to take a whiff because that citrus smell always wakes me up a little.<\/p>\n\n\n\n
Next, I spread the cranberries evenly on the bottom of the baking dish. They\u2019ll look all shiny and pretty. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Then I grab the box of cake mix and sprinkle it evenly over the top. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Don\u2019t stir it, that\u2019s the whole dump cake secret. <\/p>\n\n\n\n
Just spread it out gently so it covers everything. Then I pour the creamy orange mixture all over the top. Again, no stirring. The magic happens while it bakes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
I slide it into the oven and let it bake for about 35 to 40 minutes until the top turns golden and the edges start bubbling a little. <\/p>\n\n\n\n
When a toothpick comes out clean or just a tiny bit crumbly, it\u2019s ready. <\/p>\n\n\n\n<\/figure>\n\n\n\n
I let it cool for maybe 10 minutes before sprinkling powdered sugar over the top because it looks like fresh snow and makes it feel extra festive.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Serving Time<\/strong><\/h2>\n\n\n\n
I love serving this warm, scooped into bowls with a big scoop of vanilla ice cream or a fluffy dollop of whipped cream. <\/p>\n\n\n\n
The contrast between the cold cream and warm cake is so good. <\/p>\n\n\n\n
Sometimes I get a little fancy and sprinkle extra orange zest on top or a few candied orange slices if I have them. <\/p>\n\n\n\n
It\u2019s the kind of dessert that disappears fast at parties, and it tastes even better with a mug of hot tea or chai.<\/p>\n\n\n\n
What to Do with Leftovers<\/strong><\/h2>\n\n\n\n
If you\u2019re lucky enough to have leftovers, they keep great in the fridge for up to five days. <\/p>\n\n\n\n
I usually just warm a slice in the microwave for about 20 seconds and it tastes like it just came out of the oven. <\/p>\n\n\n\n
You can also reheat it in the oven at 300\u00b0F for about 10 minutes if you want to crisp it back up a bit. <\/p>\n\n\n\n
The cranberries stay juicy and that orange flavor actually gets stronger the next day.<\/p>\n\n\n\n
My Little Tips<\/strong><\/h2>\n\n\n\n
If you use frozen cranberries, make sure to drain them really well or the cake can turn soggy. <\/p>\n\n\n\n
When zesting the oranges, avoid the white part, it\u2019s bitter and will mess with that sweet tangy balance. <\/p>\n\n\n\n
If your cranberries are super tart, just throw in an extra spoon of sugar in the wet mix. <\/p>\n\n\n\n
Spread the cake mix evenly so it bakes nice and even, and if you notice it browning too quickly, just cover it lightly with foil for the last few minutes.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"
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