Ingredients:

  • 1 (20 ounce/567g) can fruit pie filling (e.g., apple, cherry, peach)
  • 1 (15.25 ounce/432g) box yellow cake mix (not prepared)
  • ¾ cup (170g) unsalted butter, melted

Instructions:

  1. Grease a 9x13 inch baking pan. This prevents the cake from sticking and ensures easy removal.
  2. Spread the fruit pie filling evenly across the bottom of the prepared pan. Ensure even distribution for consistent flavor.
  3. Evenly sprinkle the dry cake mix over the fruit pie filling. Cover the entire surface completely.
  4. Slowly and evenly drizzle the melted butter over the dry cake mix. Ensure even saturation, as this is what bakes into the buttery, cake-like topping.
  5. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and the fruit is bubbly. Check doneness with a toothpick – it should come out mostly clean.
  6. Let the cake cool slightly before serving. This allows it to set up a bit, making it easier to slice.