Ingredients
Scale
- 1 box (14.5 oz) Gingerbread Cake Mix
- 2 cans (21 oz each) Apple Pie Filling (or Pear Pie Filling)
- 3/4 cup Unsalted Butter, melted or thinly sliced
Instructions
- Lightly grease the inside of your 6-quart slow cooker with non-stick cooking spray or a thin layer of butter to prevent sticking. Open the cans of apple pie filling and pour them directly into the bottom of the crockpot. Use a spoon to spread the fruit evenly across the base. If the apple slices are very large, you can use a knife to give them a quick chop right in the pot for better distribution.
- Open the gingerbread cake mix and sprinkle the dry powder evenly over the top of the fruit layer. Do not stir the ingredients together; the “dump” method relies on the layers staying separate to create the right texture. Once the cake mix covers the fruit, pour your melted butter evenly over the entire surface. If you prefer using cold butter, cut it into very thin pats and place them across the top, covering as much of the dry mix as possible.
- Place a clean paper towel across the top of the slow cooker before putting the lid on. This catches excess moisture and prevents the cake from getting soggy. Secure the lid and cook on High for 2 to 2.5 hours, or on Low for 4 hours. You will know it is done when the edges are bubbling and the center is set. Serve the cake warm, spooning it directly from the crockpot into bowls.
- Cook Time: 2 hours 35 minutes