Festive Cranapple Crunch Cake

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A simple, cozy dessert that captures all the flavors of fall: sweet apples, tart cranberries, and a buttery, golden topping. Perfect for Thanksgiving or any chilly evening craving comfort without fuss.

Prep Time10

Cook Time50

Rest Time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 648kcal

Cost: $10-$12

Equipment

9x13-inch baking dish

Ingredients

1 21 oz can apple pie filling
2 14 oz cans whole berry cranberry sauce
½ cup chopped pecans or walnuts optional
1 15.25 oz box yellow cake mix (or spice cake mix for deeper flavor)
12 tbsp (1.5 sticks) melted butter
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt
Vanilla ice cream or whipped cream

Instructions

Preheat oven to 350°F and lightly butter a 9x13-inch baking dish.
In the baking dish, stir together the apple pie filling, cranberry sauce, cinnamon, nutmeg, vanilla, and a pinch of salt until just combined.
Sprinkle the dry cake mix evenly over the fruit mixture. Don’t stir.
Drizzle melted butter evenly over the cake mix. Use the back of a spoon to spread it gently to cover any dry spots.
Sprinkle chopped nuts evenly over the top for extra texture.
Place uncovered in the oven and bake 50–55 minutes until the top is golden brown and edges are bubbling.
Let is rest for 10 minutes. Scoop generous portions and top with vanilla ice cream or whipped cream. Serve immediately.

Notes

No apple pie filling? Peel and slice 2–3 fresh apples, sauté in a bit of butter with brown sugar and cinnamon for 5 minutes.

Swap cake mix flavors. Spice cake for fall warmth or even gluten-free mixes if needed.

Make ahead. The cake is just as delightful the next day, lightly reheated. It also freezes well.

Serving tip: A scoop of vanilla ice cream or whipped cream melting into warm fruit elevates this simple dessert into a cozy fall treat. Sprinkle some cinnamon on top.

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