This easy cranberry cobbler combines whole berry cranberry sauce with a spice cake mix topping for a perfect holiday dessert. It's great for busy Thanksgiving or Christmas meals, with low prep time and simple ingredients.
Paid links used in this post. Read more about my link usage policies.
Why You'll Love Cranberry Cobbler
We're just having a cranberry week around here! After sharing my oatmeal cranberry cookies on Tuesday, I had to keep the cranberry goodness going with this easy cranberry cobbler that's going to be so great for the holidays.
This one is about as low-fuss as dessert gets. It starts with canned whole berry cranberry sauce and a box of spice cake mix, so there's no fruit to prep and no homemade topping to fuss with.
Ingredients: 6
Bake Time: 35-40 minutes
Holiday Favorite
Serve it warm with a scoop of vanilla ice cream, and don't be surprised if everyone goes back for seconds!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Whole berry cranberry sauce: Be sure to use whole berry cranberry sauce rather than jellied cranberry sauce - the whole berry variety gives that filling some needed texture.
- Brown sugar: Adds extra sweetness and a deeper flavor to the cranberry layer.
- Ground cinnamon: Brings a little spice to the cranberry filling and complements the spice cake topping.
- Spice cake mix: Gives the cobbler its soft, warmly spiced topping.
- Milk: Turns that dry cake mix into a pourable batter. Go with whole milk for this recipe.
- Butter: Adds some richness and moisture to the topping. I like to use salted butter to give the sweetness a little bit of balance.
Ingredient tip: Because the cranberry sauce already contains both fruit and sweetness, fresh cranberries are not a direct one-for-one replacement in this recipe.
Additions & Substitutions
- Add the zest of one orange to the cranberry layer for a cranberry-orange version.
- Add ½ cup chopped pecans to the cranberry layer for extra crunch and even more holiday flavor.
- Use yellow cake mix in place of spice cake mix for a more mellow topping.
- Use a little bit of vanilla extract in the cake batter if you'd like a softer vanilla-spice flavor.
- Be careful when using homemade cranberry sauce; it can vary a lot in sweetness and moisture.
How to Make Cranberry Cobbler
- Prepare the cranberry layer. Preheat the oven to 350°F. In a 3-quart baking dish, combine the whole berry cranberry sauce, brown sugar, and cinnamon until evenly mixed.
- Make the spice cake topping. In a separate bowl, mix the spice cake mix, milk, and melted butter until combined.
- Assemble the cobbler. Pour the cake batter evenly over the cranberry mixture in the baking dish. Very gently fold the unbaked cobbler a few times so there are larger sections of cranberry mixture on top of the cake batter.
- Bake. Bake at 350°F for 45-50 minutes, or until the cake topping is browned and the cranberry mixture is bubbling around the sides of the pan.
Leslie's Helpful Tips & Tricks
- Use whole berry cranberry sauce. Jellied cranberry sauce has a different texture and won't give you the same fruity filling.
- Check the size of your cake mix. This recipe is written for a 15.25oz box of spice cake mix, and a smaller box can change the consistency of the topping.
- Use at least a 3-quart baking dish. Your dish will likely overfill if you go smaller. A 9x13" dish will work, but start checking the cobbler 5-10 minutes earlier if you go with that size dish.
- Mix the cake batter separately. Combine the cake mix, milk, and melted butter before adding it over the cranberry layer.
- Don't fully mix the layers together. After pouring the batter over the cranberry mixture, gently fold it just a few times. You want distinct pockets of cranberry and cake in every scoop - not one completely blended batter.
- Watch for bubbling around the edges. The cranberry filling should be bubbling and the topping should be browned when the cobbler is done.
- Let it rest before serving. The filling will be super hot straight from the oven; a quick rest (10-15 minutes) helps it settle before scooping.
Can I Make Cranberry Cobbler Ahead of Time?
Not exactly. The best way to save prep time on a holiday is to prepare the cranberry mixture ahead if needed, then mix and add the cake topping closer to baking time. Cake-mix batter has leavening ingredients in it, so leaving the fully assembled cobbler sitting unbaked for a long time could affect the finished topping.
Storage & Leftovers
Storage: After serving, cover the cooled leftover cobbler and refrigerate it instead of leaving it out for an extended period. I'd enjoy this dish within 3-4 days of originally baking it.
Reheating: Warm individual servings for 30-45 seconds before serving again, or enjoy the cobbler chilled if you like...they're both yummy!
Freezing: You can freeze this cobbler, but the texture of the cake part of the cobbler can sometimes change a little after freezing. If freezing, wrap tightly after baking and freeze for up to 3 months; thaw overnight in the refrigerator before warming at 300 degrees in the oven for 15-20 minutes (covered).
What to Serve with Cranberry Cobbler
This cranberry cobbler is hard to beat warm from the oven with a big scoop of my vanilla ice cream on top. If you're serving it for Thanksgiving or Christmas, it fits right in with favorites like my cake mix pumpkin bars, sweet potato casserole, and sausage dressing for an easy holiday spread.
FAQs & Troubleshooting
More Cobblers & Crumbles
I hope this dessert lands on your next holiday table! If you give it a try, let us know what you think in the comments. And follow along to get the latest & greatest from LL Eats!
Cranberry Cobbler
Ingredients
- 42 oz canned whole berry cranberry sauce (3 standard cans)
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 15.25 oz spice cake mix (1 standard box)
- 1 cup milk
- 1 stick butter (melted)
Instructions
- Preheat the oven to 350°F.
- In a 3-quart baking dish, stir together the whole berry cranberry sauce, brown sugar, and cinnamon until evenly combined.
- In a separate bowl, mix the spice cake mix, whole milk, and melted butter until combined.
- Pour the cake batter evenly over the cranberry mixture.
- Very gently fold the mixture a few times so that larger pockets of cranberry come through the cake batter. Don't completely mix the two layers together.
- Bake at 350°F for 45-50 minutes, or until the cake topping is browned and the cranberry filling is bubbling around the edges.
- Let the cobbler rest for 10-15 minutes before serving. Serve warm, preferably with a scoop of vanilla ice cream.
Notes
- Use whole berry cranberry sauce, not jellied. The whole berries give the filling the right texture.
- Don't prepare the cake mix according to the box directions. Only use the cake mix, milk, and melted butter listed in this recipe.
- Use a 15.25-ounce box of spice cake mix. A smaller box can change the consistency of the topping.
- Use at least a 3-quart baking dish. A 9x13" dish also works, but start checking it a little earlier.
- Don't completely mix the layers together. Gently fold just a few times so you still get distinct pockets of cranberry and cake.
- Watch for visual doneness cues. The topping should be browned and the cranberry filling should be bubbling around the edges.
- Let the cobbler rest for 10-15 minutes before serving. The filling will be very hot, and the short rest helps it settle.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
