Ingredients
Scale
- 1 box (15.25 oz) Vanilla Cake Mix
- 1 can (21 oz) Fruit Pie Filling (Apple, Peach, or Cherry work best)
- 1/2 cup Unsalted Butter, melted (or 12 oz of Lemon-Lime Soda for a lighter version)
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. Empty the entire can of fruit pie filling into the bottom of the dish and spread it into an even layer using a spatula.
- Open the box of vanilla cake mix and sprinkle the dry powder evenly over the top of the fruit layer. Do not stir the mixture. Use the back of a spoon to gently level the dry mix so it covers the fruit completely from edge to edge.
- Drizzle the melted butter slowly over the top of the dry cake mix, attempting to cover as much of the powder as possible. Alternatively, if using the soda hack, pour the soda over the top. Place the dish in the center rack of the oven and bake for 35 to 40 minutes, or until the top is golden brown and the fruit is bubbling at the edges.
- Remove the cake from the oven and let it sit for at least 15 minutes before serving. This allows the fruit base to set and the cake layer to firm up. Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for the ultimate bakery-style experience.
- Cook Time: 45 minutes