Ingredients:

  • 2 cans (21 oz each) apple pie filling
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp lemon juice
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup (226g) unsalted butter, cold and sliced into 24 thin squares
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 pan.
  2. Spread both cans of apple pie filling into the bottom of the dish. Note: Level it out completely to ensure even moisture distribution.
  3. Sprinkle the cinnamon, nutmeg, and lemon juice over the apples.
  4. Evenly pour the dry yellow cake mix over the apple layer. Note: Do not stir!
  5. Use a fork to gently level the cake mix, ensuring it covers the fruit to the edges.
  6. Place the 24 butter slices in a grid pattern across the top of the mix. until the surface is nearly covered.
  7. Scatter the chopped pecans over the butter slices for added texture.
  8. Bake for 50 minutes until the top is golden and the edges are bubbling.
  9. Remove from the oven and let it sit for at least 10 minutes. Note: This allows the juices to thicken and the crust to set.
  10. Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.