Ingredients
Scale
- 2 cans (21 oz each) Apple pie filling
- 1 box (14 oz) Gingerbread cake mix
- 3/4 cup Unsalted butter, sliced into thin pats
- Vanilla ice cream (for serving)
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a little bit of butter. This ensures the fruit filling doesn’t stick to the edges and makes cleanup much easier later.
- Open both cans of apple pie filling and pour them directly into the bottom of the prepared baking dish. Use a spatula or spoon to spread the apples evenly across the pan. If the apple slices are very large, you can use your spoon to break them into smaller chunks for a more uniform bite.
- Sprinkle the dry gingerbread cake mix evenly over the top of the apple filling. Do not stir the mixture! Use the back of a spoon to gently level out the powder so it covers the apples completely. The moisture from the fruit and the melting butter will do all the work of “mixing” the cake as it bakes.
- Place the thin slices of butter in a grid pattern across the top of the dry cake mix. Try to cover as much of the surface area as possible to avoid dry flour spots. Slide the dish into the oven and bake for 40 to 45 minutes. The edges should be bubbling, and the top should look set and slightly crisp.
- Remove the cake from the oven and let it rest for about 5 to 10 minutes. This allows the filling to thicken slightly. Scoop the warm cake into bowls and immediately top each serving with a generous scoop of vanilla ice cream. The ice cream will melt into the crevices of the warm gingerbread, creating a delicious sauce.
- Cook Time: 50 minutes