Ingredients
Scale
- 1 box (15.25 oz) Vanilla or Chocolate Cake Mix
- 2 cans (21 oz each) Fruit Pie Filling (such as cherry, apple, or peach) or Chocolate Ganache for the chocolate version
- 3/4 cup (1.5 sticks) Unsalted Butter, thinly sliced into squares or melted
- Optional: 1/2 cup chopped nuts or chocolate chips for topping
Instructions
- Step 1: Prep the Base. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a little bit of butter. Pour your chosen pie filling or chocolate base directly into the bottom of the dish. Use a spatula to spread it into an even layer, ensuring the entire bottom of the pan is covered. This fruit or chocolate layer provides the moisture that will cook the cake mix from the bottom up.
- Step 2: Layer the Dry Mix. Open your box of vanilla or chocolate cake mix. Sprinkle the dry powder evenly over the top of the wet base. Do not stir the layers together! Use a spoon to gently level the dry mix so it covers the filling completely. This “dumping” method is what creates the unique texture of the cake. If you are adding extra toppings like nuts or chocolate chips, sprinkle them over the dry cake mix now.
- Step 3: Add Butter and Bake. Place the thin slices of butter across the entire surface of the cake mix, covering as much of the powder as possible. Alternatively, pour melted butter slowly and evenly over the top. Slide the dish into the center rack of the oven. Bake for 45 to 50 minutes, or until the edges are bubbling and the top has turned a beautiful golden brown. Remove from the oven and let it sit for 10 minutes to set before serving.
- Cook Time: 50 minutes