Ingredients
Scale
- 2 cans (21 oz each) Apple Pie Filling
- 1 box (14.5 oz) Gingerbread Cake Mix
- 1 jar (10 oz) Salted Caramel Sauce (reserve some for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. This ensures the caramel and fruit base do not stick to the bottom, making serving much easier later on.
- Spread both cans of apple pie filling evenly across the bottom of the prepared baking dish. Use a spoon to break up any large apple chunks if desired. Pour about 3/4 of the jar of caramel sauce over the apples in a zigzag pattern. Finally, sprinkle the dry gingerbread cake mix evenly over the top. Use a fork to gently spread the powder so it covers the fruit and caramel completely. Do not stir the layers together!
- Place the dish in the center rack of the oven and bake for 40 to 45 minutes. The top should look set and slightly crisp, while the caramel and fruit juices bubble up around the edges. Remove the cake from the oven and let it sit for 10 minutes to allow the sauce to thicken. Drizzle the remaining caramel sauce over the top before serving warm.
- Cook Time: 50 minutes