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 easy slow cooker cranberry cobbler is the ultimate “dump-and-go” dessert, combining tart cranberry flavor with a rich, buttery cake topping. Using whole jellied cranberry sauce creates a bold center that slowly melts as it cooks, spreading flavor throughout the dish. As the cake mix absorbs moisture from below and the butter crisps the top, you’re left with a warm, jammy cobbler featuring a soft, golden crust and the perfect balance 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 whole cylinder of jellied cranberry sauce directly into the center.
Tip: Keeping the cranberry sauce intact helps it melt gradually, creating a rich, concentrated center. This allows the cobbler to stay moist in the middle while the edges cook evenly without overbrowning.
Step 2: Add the Topping
Evenly sprinkle the dry cake mix over and around the cranberry sauce. Do not stir. Drizzle the melted butter over the top, covering as much of the dry 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 tell it’s ready: The top should look set and cake-like, the edges should be golden brown, and the cranberry filling should be bubbling up through parts of the crust.
Step 4: Let It Rest
Turn off the slow cooker and let the cobbler sit, covered, for 10–15 minutes before serving.
Tip: This resting time helps the filling thicken as it cools slightly, giving it a jam-like texture that pairs perfectly with the buttery topping.
