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Cranberry Orange Dump Cake
Melissa Hart

Cranberry Orange Dump Cake

Whole-berry cranberry sauce and drained mandarins produce a tart orange-red base that works beyond Thanksgiving. Yellow cake mix stays neutral and pecans bring crunch. Drain the oranges thoroughly but keep the cranberry sauce intact; its gel melts into the moisture that hydrates the topping.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 3 cans 14 oz each whole-berry cranberry sauce
  • 2 cans 11 oz each mandarin oranges, well drained
  • 1 box 15.25 oz yellow cake mix
  • 1 cup chopped pecans
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread the cranberry sauce evenly in a 9-by-13-inch dish.
  2. Distribute the drained mandarin oranges over the sauce.
  3. Cover with dry cake mix, scatter pecans over it and drizzle melted butter across the surface.
  4. Bake for 45 to 50 minutes until the crust is golden and cranberry filling bubbles at the center.
  5. Rest 30 minutes before serving.