The easiest cake you’ll ever make, but also maybe the tastiest.
Set the EGG for indirect cooking with the convEGGtor at 375°F/191°C.
Spread both cans of the pie filling evenly in the bottom of a round 10-inch cast iron skillet or Dutch oven. Sprinkle the cake mix evenly on top of the pie filling (do not stir).
Melt the butter in a sauce pot; drizzle over the cake mix. Place the pan on the cooking grid and bake for 35-45 minutes.