Mini Orange Cranberry Dump Cakes
These Mini Orange Cranberry Dump Cakes are like sunshine in a muffin tin—zesty, sweet, and practically begging for whipped cream. With just a few ingredients and a sprinkle of diva flair, you’ll have a dessert that’s cute, cozy, and totally crave-worthy.
Equipment
- 1 standard 12-cup muffin tin
Ingredients
- 1 14-ounce can cranberry sauce (whole or jellied, your choice!)
- 1 15.25-ounce box orange-flavored cake mix
- 1 orange zested
- 1/2 cup unsalted butter, sliced into 12 equal pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners if you’re feeling fancy.
- Scoop a generous spoonful of cranberry sauce into each muffin cup. Try to resist snacking directly from the can.
- Evenly sprinkle the orange cake mix over the cranberry sauce in each cup. Channel your inner diva—scatter that cake mix like glitter!
- Add a pinch of orange zest to each cup for a pop of color and flavor.
- Place a butter slice on top of each cake-to-be.
- Bake for 25-30 minutes, or until the tops are golden, bubbly, and making your kitchen smell like a holiday hug.
- Let cool for 10 minutes before gently removing from the tin (use a butter knife if they’re feeling clingy). Serve warm or at room temp.
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Notes
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Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gFiber: 1gSugar: 20g
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