Ingredients
Scale
- 1 box (14-16 oz) Gingerbread Cake Mix
- 2 cans (21 oz each) Apple Pie Filling (or Pear Filling for a twist)
- 3/4 cup Unsalted Butter, melted or thinly sliced
- 1 cup Semi-sweet Chocolate Chips (for the bakery-style chocolate hack)
- Optional: Whipped cream or vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and lightly grease it with non-stick cooking spray. Open your cans of apple pie filling and spread them evenly across the bottom of the dish. This creates the moist, fruity foundation that will bubble up through the cake mix as it bakes.
- Sprinkle the dry gingerbread cake mix evenly over the top of the fruit filling. Do not stir the layers! Once the dry mix is distributed, sprinkle the chocolate chips over the top. Finally, pour your melted butter over the entire surface, trying to cover as much of the dry mix as possible. Place the dish in the oven and bake for 40 to 45 minutes, or until the edges are bubbling and the top has set into a golden-brown crust.
- Remove the cake from the oven and let it sit for at least 10 minutes. This resting period allows the juices to thicken slightly, making it easier to serve. Scoop a generous portion into a bowl while it is still warm. Top it with a dollop of fresh whipped cream or a scoop of cold vanilla ice cream to contrast the warm ginger and chocolate flavors.
- Cook Time: 50 minutes