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–+ servings

Cranberry Cobbler

By: Leslie Lambert
This easy cranberry cobbler combines whole berry cranberry sauce with a buttery spice cake topping for a sweet-tart holiday dessert. With just 6 simple ingredients, it’s an easy addition to Thanksgiving or Christmas dinner. Pasted text
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 517 kcal

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

Calories: 517kcalCarbohydrates: 93gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 27mgSodium: 375mgPotassium: 236mgFiber: 2gSugar: 70gVitamin A: 374IUVitamin C: 1mgCalcium: 90mgIron: 3mg
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