Ingredients:

  • 2 cans (21 oz each) apple pie filling
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, melted
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon

Instructions:

  1. Pour both cans of apple pie filling into the dish.
  2. Spread the fruit with a spatula until it forms a flat, even layer, making sure to push fruit into the corners.
  3. Stir in the lemon juice and cinnamon. Note: This cuts through the sweetness of the canned filling.
  4. Sprinkle the dry cake mix over the apples. Note: Do not stir the mix into the fruit.
  5. Pour the melted butter in a zig zag motion across the top.
  6. Use a fork to gently dab any dry flour patches with butter.
  7. Place the pan on the center rack.
  8. Bake for 45–50 minutes until the edges bubble and the top is deep mahogany.