Ingredients
Scale
- 1 box (14.5 oz) Gingerbread Cake Mix
- 1 can (21 oz) Apple Pie Filling (spiced) or Pumpkin Pie Filling
- 2 cups Large or Miniature Marshmallows
- 3/4 cup Unsalted Butter, thinly sliced (Kitchen staple ingredient)
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 sticky marshmallow and gingerbread base won’t cling to the sides of the pan.
- Empty the can of pie filling into the bottom of the prepared baking dish. Use a spatula to spread it into an even layer. Evenly sprinkle the dry gingerbread cake mix over the top of the fruit. Do not stir the mixture. Place the thin slices of butter across the entire surface of the cake mix, covering as much of the dry powder as possible. This creates the “cake” texture as the butter melts into the mix.
- Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are bubbly and the center is set. Remove the pan briefly and scatter the marshmallows evenly over the top. Return the pan to the oven for another 5 to 8 minutes. Watch closely as the marshmallows should turn a beautiful golden brown and become soft and puffy. Let the cake cool for 10 minutes before serving to allow the layers to set.
- Cook Time: 45 minutes