Ingredients
Scale
- 1 package (14 oz) Gingerbread Cake Mix
- 1 can (21 oz) Apple Pie Filling (or Pumpkin Puree for a twist)
- 1/2 cup (1 stick) Unsalted Butter, melted or thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of butter. Ensure your oven rack is in the center position for even heat distribution. Gather your three ingredients so you are ready to assemble the cake quickly.
- Spread the apple pie filling evenly across the bottom of the prepared baking dish. If the apple slices are too large, you can give them a quick chop beforehand. Sprinkle the dry gingerbread cake mix evenly over the fruit layer. Do not stir. Pour the melted butter evenly over the top of the cake mix, ensuring as much of the powder is covered as possible. Bake for 30 to 35 minutes, or until the edges are bubbling and the top is set.
- Remove the cake from the oven and let it sit for at least 10 minutes to allow the fruit layer to firm up slightly. Serve it warm in shallow bowls. For the best experience, top each serving with a large dollop of whipped cream or a scoop of vanilla bean ice cream. The cold cream against the warm, spiced cake creates a perfect balance.
- Cook Time: 40 minutes