A simple, sweet, and creamy dessert with juicy cranberries and a soft, golden cake-like topping. This easy three-ingredient recipe is perfect for holidays, potlucks, or whenever you want a delicious dessert with minimal effort.
Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 2 cans (14–16 oz each) whole-berry cranberry sauce
- 8 oz (226 g) cream cheese, softened and cut into small cubes
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
- Add the cranberries: Spread the cranberry sauce evenly across the bottom of the dish.
- Add the cream cheese: Scatter small cubes of softened cream cheese over the cranberry layer.
- Add the cake mix: Sprinkle the dry cake mix evenly over the top. Do not prepare the cake mix according to the box instructions.
- Bake: Bake for 35–45 minutes, until the top is golden and the cranberry filling is bubbling around the edges. If dry powder remains in spots, bake a little longer, checking frequently.
- Cool and serve: Allow the cobbler to rest for 15–20 minutes before serving so the filling can settle.
Nutrition information
Estimated per serving, assuming 12 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–380 kcal |
| Protein | 3–5 g |
| Carbohydrates | 48–60 g |
| Fat | 10–15 g |
| Sugar | 30–42 g |
| Fiber | 1–3 g |
Values vary depending on the cake mix, cranberry sauce, and cream cheese brands.
Nut information and allergens
- Peanuts and tree nuts: Not included in the basic ingredient list; check cake mix labels and cross-contact warnings.
- Dairy: Contains cream cheese.
- Wheat/gluten: Standard cake mix usually contains wheat.
- Eggs: Some cake mixes may contain egg ingredients or require eggs in their standard preparation, although this recipe uses the mix dry. Check the package label.
- Soy: May be present in the cake mix.
For nut allergies, verify all ingredient labels and manufacturer warnings.
Tips for the best cobbler
- Use whole-berry cranberry sauce for a fruitier texture.
- Cut the cream cheese into small cubes so every serving has creamy pockets.
- For a crispier topping, make sure the cake mix is spread evenly and avoid stirring the layers together.
- Serve warm with vanilla ice cream or whipped cream.
- Refrigerate leftovers in an airtight container within 2 hours and consume within 3–4 days.
Questions and answers (Q&A)
Q1. Can I use fresh cranberries?
Yes, but fresh cranberries are much more tart. Cook them with sugar and a little water first to make a thick cranberry filling, replacing the canned sauce.
Q2. Do I mix the cake mix with eggs, oil, or water?
No. Sprinkle the dry cake mix directly over the cranberry and cream cheese layers.
Q3. Can I use strawberry or cherry filling instead?
Yes. Cherry pie filling is a particularly good alternative. The recipe will be sweeter and have a different flavor.
Q4. Can I prepare this dessert ahead of time?
Yes. Bake it a day ahead, refrigerate after cooling, and reheat individual portions before serving.
Q5. How do I know when it is done?
The topping should be golden, the filling should bubble around the edges, and no obvious patches of dry cake mix should remain.
Q6. Can I make it gluten-free?
Yes. Use a certified gluten-free cake mix and verify the remaining ingredients.
Enjoy your easy, sweet-and-tangy three-ingredient cranberry cobbler! ❤️
