Slow-Cooker Apple-Cranberry Dump Cake

A dump cake is exactly what it sounds like—you take all of your ingredients, dump them into a pan and voila, it’s ready to bake. No muss, no fuss. This recipe takes it to the next level of simple, using a slow cooker method. Prepare this cake in the afternoon, forget about it and then when dinnertime rolls around, it’ll be ready in time for dessert. Plus, it frees up your oven for any other baking you want to do. 

While you can use almost any fruit you like, I love the combination of apples and cranberries in the winter. While this dessert may not look like much, trust me when I say it’s absolutely delicious, especially topped with a dollop of whipped cream (or scoop of ice cream). Sometimes simple really is the best! 

To make this cake you’ll need apples (Granny Smith, Gala and Jonagold are great varieties to try in this recipe), cranberries (fresh or frozen), a box of Betty Crocker SuperMoist Yellow Cake Mix, brown sugar, cinnamon, vanilla extract and butter.

Dump the sliced apples, cranberries, brown sugar, vanilla extract and cinnamon into your greased slow-cooker liner and toss until combined.

Combine the cake mix with more cinnamon and sprinkle over the fruit mixture. Drizzle with the melted butter.

And that, my friends, is it! Before “baking,” it’ll look something like this.

Cover your slow cooker and cook on high for 3 hours or until fruit is bubbling at edges.

This cake is best served warm with fresh whipped or ice cream!