Ingredients
Scale
- 1 box (14.5 oz) Gingerbread cake mix
- 2 cans (21 oz each) Apple pie filling (or Pear pie filling for a twist)
- 3/4 cup Unsalted butter, thinly sliced into squares
- 1 teaspoon Ground nutmeg (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick spray or a little bit of butter. Open the cans of apple pie filling and pour them directly into the bottom of the dish. Use a spatula to spread the apples into an even layer, ensuring the corners are filled. If the apple slices are very large, you can use a knife to quickly chop them into smaller bits directly in the pan.
- Evenly sprinkle the dry gingerbread cake mix over the top of the fruit filling. Do not stir the layers; the goal is to keep the dry mix on top. Once the mix covers the fruit completely, sprinkle the ground nutmeg evenly over the powder. Take your sliced butter squares and place them in rows across the top of the cake mix. Try to cover as much of the surface as possible so the butter melts into the flour and creates a golden, cake-like crust.
- Place the dish in the center rack of your oven and bake for 40 to 45 minutes. You will know it is ready when the edges are bubbling and the top has set into a beautiful, spiced crust. Remove the cake from the oven and let it sit for at least 10 minutes before serving. This allows the fruit filling to thicken slightly. Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Cook Time: 50 minutes