If you're in the mood for something sweet and delightfully simple, this Cranberry Almond Easy Dump Cake is your go-to solution. It's a perfect blend of tangy cranberries and nutty almonds, all wrapped up in a buttery, crumbly topping. Perfect for last-minute gatherings or a cozy family dessert.
The star of this recipe is the cranberry pie filling. It provides that lovely tartness that pairs perfectly with the sweetness of the cake. Next, we have a yellow cake mix, which forms the base and adds that classic cake flavor without any fuss. The addition of almond extract elevates the cake with a subtle, aromatic note that complements the cranberries. Sliced almonds add a wonderful texture and nutty flavor, while melted butter binds everything together and gives the cake its irresistible golden topping.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider a sprinkle of powdered sugar on top. Serve it warm to enjoy the gooey, melty texture that’s oh-so comforting.
First things first, get your oven preheating to 350°F (175°C). You want it ready to go once you’ve assembled your cake. Take a 9x13 inch baking dish and spread the cranberry pie filling evenly across the bottom. This ensures every bite has that lovely tart flavor.
Next, grab your yellow cake mix and sprinkle it evenly over the cranberry layer. Don’t stir — just let it sit on top. Now, take your melted butter and drizzle it over the cake mix. Try to cover as much as possible as this helps create that golden, crispy topping.
Scatter the sliced almonds over everything, distributing them evenly. They’ll toast up nicely in the oven, adding a delightful crunch. Pop the dish in your preheated oven and bake for 45-50 minutes. You’re looking for a top that’s golden brown and bubbly around the edges.
Once it's done, let the cake cool slightly before serving. This allows the flavors to meld and makes it easier to slice.
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