Ingredients
Scale
- 1 box (14-16 oz) Gingerbread Cake Mix
- 2 cans (21 oz each) Apple Pie Filling (or Pumpkin Pie Filling for a twist)
- 3/4 cup Unsalted Butter, melted or thinly sliced
- 1 cup Ginger Snap cookies, crushed (for the topping)
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. Evenly spread the apple pie filling across the bottom of the dish. Use a spatula to ensure the fruit covers the entire surface, creating a consistent base for your cake.
- Sprinkle the dry gingerbread cake mix evenly over the fruit layer. Do not stir the mixture! Use the back of a spoon to gently level the powder so there are no large mounds. Pour the melted butter slowly and evenly over the top of the cake mix, attempting to cover as much of the dry powder as possible. This ensures the cake hydrates properly during the baking process.
- Take your crushed ginger snap cookies and scatter them generously over the butter layer. These will bake into a delicious, spicy crust that adds a necessary texture contrast to the soft cake below. If you like extra spice, you can add a small pinch of extra ground ginger or cinnamon at this stage.
- Place the baking dish in the center rack of the oven. Bake for 40 to 45 minutes, or until the edges are bubbling and the center has set. The top should look golden and the cookies should be fragrant. Remove from the oven and let it sit for at least 10 minutes before serving. This resting period allows the juices to thicken, making it easier to scoop.
- Cook Time: 50 minutes