Ingredients:
- 2 boxes snickerdoodle cake mix (15.25 oz each)
- 4 cans (21 oz each) apple pie filling
- 1 cup unsalted butter, melted (2 sticks)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract (optional, adds great flavor)
- 2 tablespoons brown sugar (for extra caramel flavor)
- Pinch of salt
Instructions:**
- Preheat Oven:
Set your oven to 350°F (175°C) and lightly grease a large 13×9-inch baking dish (or two medium pans if doubling). - Add the Fruit Layer:
Pour the apple pie filling into the bottom of the prepared pan.
Sprinkle over the cinnamon, nutmeg, brown sugar, and salt.
Stir gently to combine and spread evenly. - Add the Cake Mix:
Evenly sprinkle the snickerdoodle cake mix straight from the box over the apple mixture.
Don’t stir—just spread it evenly to cover all the apples. - Add Toppings:
Drizzle the melted butter evenly over the dry cake mix.
(Tip: Try to cover as much of the dry mix as possible with butter.)
Sprinkle with chopped pecans for crunch, if using. - Bake:
Place in the oven and bake for 45–55 minutes, or until the top is golden brown and bubbly around the edges.
(If you like a crispier top, bake an extra 5–10 minutes.) - Cool Slightly:
Let it cool for about 15 minutes before serving — it thickens as it rests.
Serving Ideas:**
- Serve warm with vanilla ice cream or whipped cream.
- Drizzle with caramel sauce for extra indulgence.
- Sprinkle with a dash of cinnamon sugar before serving.
Storage:**
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave for 20–30 seconds before enjoying.
