Gluten-Free Slow Cooker Cranberry Dump Cake
This easy slow cooker dessert combines whole berry cranberry sauce with white cake mix, butter, and bright orange flavors for a warm, comforting treat. The cake mix creates a tender topping while the cranberry base stays jammy and sweet. Perfect for holiday gatherings or when you want a hands-off dessert that fills the house with amazing aromas. The almond and sugar topping adds a delightful crunch to contrast the soft cake layers.
Ingredients
Instructions
- 1
Place cranberry sauce, orange zest, and cinnamon in bottom of crock pot and mix well
- 2
Mix orange juice with cornstarch in small bowl and add to crock pot, mixing well
- 3
Remove one cup of cake mix from box and set aside in small bowl
- 4
Sprinkle remaining cake mix over cranberry mixture and level with back of spoon
- 5
Cut butter into pieces and scatter evenly across cake mix
- 6
Mix reserved cup of cake mix with sugar and sliced almonds
- 7
Sprinkle almond mixture over butter
- 8
Cook on high for 1.5 to 2 hours or until cake is cooked through, or cook on low for 3-4 hours
- 9
Turn off crock pot immediately when cake is done to prevent burning
- 10
Serve warm with ice cream or whipped cream
Tips
Use a 4-quart crock pot for best results and even cooking throughout the cake layers.
Check doneness by inserting a toothpick in the center - it should come out clean or with just a few moist crumbs.
Let the cake cool for 10-15 minutes before serving to allow the layers to set properly.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave for 30 seconds.
Can be assembled up to 4 hours ahead and refrigerated before cooking. Add 30 minutes to cook time if starting cold.
Best served warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Common Mistakes
Don't lift the lid during cooking to avoid heat loss and uneven baking
Turn off immediately when done to prevent burning around edges and bottom
Substitutions
similar flavor profile
smoother texture
FAQ
Can I use fresh cranberries instead of canned sauce?
Fresh cranberries will be too tart and won't create the same jammy base. Stick with canned whole berry sauce for best results.
What if I don't have cornstarch?
The cornstarch helps thicken the fruit layer. You can omit it, but the bottom may be slightly more liquid.
How long will this keep in the refrigerator?
Covered cake will keep for up to 3 days refrigerated. Reheat portions in the microwave for 30 seconds before serving.