Cranberry Orange Dump Cake
Cranberry Orange Dump Cake
Ingredients
For the Cake
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon orange zest, from 1 large orange
- 1 cup fresh cranberries, or frozen, not thawed
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Instructions
- 1
Preheat your oven to 350°F. Melt the 1/2 cup of unsalted butter and pour it directly into the bottom of an 8x8-inch glass baking dish, ensuring the bottom is evenly coated.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the milk, large egg, and 1 tablespoon of orange zest until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the cranberries.
⏱️ 3 min
- 5
Carefully spoon the cranberry-orange batter over the melted butter in the baking dish. Using the back of a spoon or a knife, gently spread and lightly swirl the batter to cover the butter, allowing some of the cranberries to settle into the butter layer.
⏱️ 3 min
- 6
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of orange juice, and 1/2 teaspoon of orange zest until smooth. Add more orange juice a few drops at a time if the glaze is too thick.
⏱️ 3 min
- 8
Once the cake is out of the oven, let it cool for 5-10 minutes. Generously drizzle the orange glaze over the warm dump cake. Serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Orange Dump Cake
Ingredients
For the Cake
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon orange zest, from 1 large orange
- 1 cup fresh cranberries, or frozen, not thawed
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Instructions
- 1
Preheat your oven to 350°F. Melt the 1/2 cup of unsalted butter and pour it directly into the bottom of an 8x8-inch glass baking dish, ensuring the bottom is evenly coated.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the milk, large egg, and 1 tablespoon of orange zest until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the cranberries.
⏱️ 3 min - 5
Carefully spoon the cranberry-orange batter over the melted butter in the baking dish. Using the back of a spoon or a knife, gently spread and lightly swirl the batter to cover the butter, allowing some of the cranberries to settle into the butter layer.
⏱️ 3 min - 6
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of orange juice, and 1/2 teaspoon of orange zest until smooth. Add more orange juice a few drops at a time if the glaze is too thick.
⏱️ 3 min - 8
Once the cake is out of the oven, let it cool for 5-10 minutes. Generously drizzle the orange glaze over the warm dump cake. Serve warm.
⏱️ 10 min