MAKES 1 (9 × 13-INCH) CAKE
Roxanne is known far and wide for a luscious chocolate cranberry cake. It is a favorite all winter long—not just during the holidays. This Cranberry-Chocolate Dump Cake captures that wonderful flavor combination.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Place the cranberry sauce in the prepared pan. Using a spoon, break the cranberry sauce apart and spread it evenly. Pour ¾ cup of the cranberry juice cocktail evenly over the cranberries. Sprinkle the cake mix evenly over the cranberries. Drizzle the remaining ¾ cup cranberry juice cocktail evenly over the cake mix. Distribute the butter slivers evenly over the top.
Bake for 40 to 45 minutes or until set and the edges of the cake begin to pull away from the sides of the pan. Allow to stand 15 minutes before serving.
Go ahead and dollop each serving with whipped cream if you wish. It can’t be beat.