Throw a whole canned jellied cranberry sauce cylinder in the crock and 2 other ingredients to get a treat so delicious your friends will be begging for more!
3-Ingredient Slow Cooker Cranberry Cobbler
This simple slow cooker cranberry cobbler is the perfect “dump-and-go” dessert, bringing together tart cranberry flavor with a rich, buttery cake topping. Using whole jellied cranberry sauce creates a bold center that gradually melts as it cooks, spreading flavor throughout. As the cake mix absorbs moisture and the butter helps crisp the top, the result is a warm, jammy cobbler with a soft, golden crust and a balanced mix of sweet and tangy.
Ingredients
- 1 box (15.25 oz) yellow cake mix (dry)
- 1 can (14–16 oz) jellied cranberry sauce
- 1/2 cup unsalted butter, melted
Instructions
Step 1: Prepare the base
Lightly grease a 4–6 quart slow cooker. Place the entire cylinder of jellied cranberry sauce in the center.
Tip: Leaving the cranberry sauce whole allows it to melt slowly, creating a rich center while keeping the edges evenly cooked.
Step 2: Add the topping
Sprinkle the dry cake mix evenly over and around the cranberry sauce. Do not stir. Drizzle the melted butter over the top, covering as much of the mix as possible.
Step 3: Cook
Cover and cook on HIGH for 2 to 2½ hours, or on LOW for 4 to 4½ hours.
How to know it’s done: The top should appear set and cake-like, the edges lightly golden, and the cranberry filling bubbling through parts of the crust.
Step 4: Rest before serving
Turn off the slow cooker and let the cobbler sit, covered, for 10–15 minutes.
Tip: Letting it rest allows the filling to thicken slightly, creating a jam-like texture that pairs perfectly with the buttery topping.
