Ingredients
▢42 ounces apple pie filling 2 cans, 21 ounces each
▢½ cup caramel sauce
▢15 ounces spice cake mix see notes
▢12 tablespoons butter see notes.
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
Spread the pie filling in an even layer in the baking dish. Drizzle with the caramel sauce.
Sprinkle the dry cake mix over the top of the fruit in an even layer.
Thinly slice the butter and arrange it evenly over the top of the cake mix, taking care to cover most of the cake mix with butter.
Bake for 1 hour or until the top is browned and the filling is hot and bubbly.
Serve warm with vanilla ice cream and a drizzle of caramel sauce on top.
Tips & Notes:
If you can’t find cans that are exactly 21 ounces or a cake mix that is 15 ounces, just use ones that are close. This recipe is very forgiving and hard to mess up.
We prefer the classic combo of spice cake mix with apples, but you can use any flavor of cake mix that you like. Yellow works great here.
We use salted butter which gives the topping a little bit of a salty flavor to it. It helps balance the sweetness, in my opinion, but you can use unsalted butter if you’d prefer.
Store in the fridge for up to 5 days.
