This 3-ingredient slow cooker Mother’s Day dessert turns a humble canned jellied cranberry sauce cylinder into a warm, spoonable treat with almost no effort. It reminds me of old-fashioned pudding cakes and dump cakes popular in Midwestern church cookbooks—minimal prep, big payoff. The cranberry sauce melts down into a tangy, ruby syrup that soaks into a simple cake mix, while butter creates a crisp, buttery top. It’s the kind of recipe you can throw together before brunch and let the slow cooker do the work while you enjoy the day.
Serve this cranberry dessert warm, straight from the slow cooker, spooned into small bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream softens the tartness of the cranberries and makes it feel special for Mother’s Day. If you’d like something to sip alongside, pour coffee, black tea, or a lightly sweet sparkling wine. Leftovers (if you have any) are lovely chilled the next day with plain Greek yogurt for a not-too-sweet treat.
3-Ingredient Slow Cooker Cranberry Cobbler
Servings: 6-8
Ingredients
1 (14–16 oz) can jellied cranberry sauce, whole cylinder, uncut
1 (15.25 oz) box yellow cake mix (dry mix only)
1/2 cup (1 stick / 113 g) unsalted butter, melted
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.
Open the can of jellied cranberry sauce and carefully slide the whole cylinder out into the bottom of the slow cooker, keeping it as intact as possible. It should sit like a log in the center; this is the flavor base.
Sprinkle the dry yellow cake mix evenly over and around the cranberry sauce cylinder, covering the bottom of the slow cooker in an even layer. Do not stir; you want distinct layers so the cranberry can bubble up through the cake as it cooks.
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