The easiest cake you’ll ever make, but also maybe the tastiest.
Ingredients
- 1 box of complete cake mix, chocolate or yellow
- 2 cans of your favorite pie filling – some of our favorites are: Apple, Peach, Cherry, Cherry/Pineapple, and Blueberry
- 1 stick of salted butter
Instructions
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.
We’ve cooked several of these in our 10.5 inch BGE skillet and it’s worked out well.
Forgot to ask…salted or unsalted butter?
I don’t normally bake so I don’t know. Thank you.
I use a 9 x 11 pyrex dish. Unsalted butter.
Your preference, I can’t taste the difference and I have used both.
What size pan? Cake pan? Half sheet? I don’t normally bake so I don’t know. Thank you.
I suggest a 10″ dutch oven, this is an old boy scout recipe. 10-12″ diameter skillet will work also if you have a oven safe lid for it.