Cranberry Cobbler 3-Ingredient In Slow Cooker. Throw a whole canned jellied cranberry sauce tube right into your slow cooker with just 2 more things for a yummy treat your friends will beg you to make again!
This easy 3-ingredient slow cooker treat for Mother’s Day turns a plain can of jellied cranberry sauce into a warm, gooey dessert with almost zero work. It tastes like those old yummy pudding cakes from church books—little effort, lots of tasty fun. The cranberries melt into a sour-sweet red sauce that soaks a basic cake mix, and butter makes a crunchy top. Mix it up fast before brunch, then let the cooker do the job while you play.
Serve it hot from the cooker in little bowls. Add vanilla ice cream or sweet whipped cream to make the sour cranberries nicer for Mom’s special day. Sip coffee, tea, or fizzy sweet wine with it. Save leftovers (if any!) for tomorrow—they’re great cold with yogurt for a not-too-sugary snack.
Make this lazy-day delight by dumping a whole cranberry sauce can into your slow cooker. Top with cake mix and butter—no mixing needed! It bakes into warm, tangy red sauce under crispy golden cake. Perfect for Mother’s Day brunch. Just 3 things, 2 hours on high, and everyone’s happy.
Ingredients
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1 can (14-16 oz) jellied cranberry sauce, whole tube, not cut
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1 box (15.25 oz) yellow cake mix (just the dry powder)
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1/2 cup (1 stick or 113 g) butter without salt, melted
Cranberry Cobbler: Directions
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Rub a little butter or spray inside a 4- to 6-quart slow cooker so it won’t stick.
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Open the cranberry sauce can. Slide the whole tube out onto the bottom like a log. Keep it whole—that’s your tasty start!
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Shake the dry cake mix all over and around the cranberry tube. Make it cover the bottom nice and even. Don’t mix—the layers stay separate so cranberries bubble up.
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Pour the melted butter slowly over the cake mix top. Wet as much as you can. Dry spots are okay—they’ll get juicy from the hot cranberries.
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Put the lid on. Cook on HIGH for 2 to 2 1/2 hours, or LOW for 4 to 4 1/2 hours. Wait till top looks dry and set, edges are golden, and cranberries bubble at sides.
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Turn off heat. Keep lid on for 10-15 minutes. This makes the bottom thicken and cake get firm for scooping.
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Scoop warm cobbler into bowls with some red sauce and cake bits in each. Eat plain or add ice cream or whipped cream.