Ingredients
Scale
- 1 box (14.5 oz) Gingerbread Cake Mix
- 2 cans (21 oz each) Apple Pie Filling (or Pear Filling)
- 3/4 cup unsalted butter, thinly sliced into squares or melted
- Optional: Whipped cream for serving
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 to ensure the cake releases easily after baking.
- Open the cans of apple pie filling and pour them directly into the bottom of the prepared baking dish. Use a spatula to spread the apples evenly across the pan. If the apple chunks are very large, you can use a knife to give them a quick chop while they are in the pan.
- Sprinkle the dry gingerbread cake mix evenly over the top of the fruit layer. Use a fork or your fingers to break up any large clumps of mix, ensuring the powder covers the fruit completely from edge to edge. Do not stir the layers together.
- 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 as possible. Alternatively, pour melted butter slowly and evenly over the entire surface. This fat is what hydrates the cake mix and creates a crusty, delicious topping.
- Place the dish in the center rack of the oven. Bake for 40 to 45 minutes, or until the edges are bubbling and the center is set. The top should look cooked through and slightly crisp.
- Remove the cake from the oven and let it cool for at least 15 minutes. This allows the fruit filling to thicken. Serve warm in bowls and top each portion with a generous dollop of whipped cream.
- Cook Time: 50 minutes