That is all it takes for a yummy dessert! You see, I have this pan, it is a Duncan Hines pan that has a well in it, with a decorative edge. so when the cake mix bakes in the pan and cools slightly, you overturn the pan and there is a well in which the pie filling goes. It is so pretty. Before I had this pan however, I would still make it, in a 13 x 9, or even a bundt pan works.
For this recipe, you can either make chocolate or spice cake, which are favorites in our house.
For the cake:
1 box cake mix, chocolate or spice.
Mix the cake as directed on the box.
For the topping:
1 can cherry, blueberry or apple pie filling.
The apple is for the spice cake.
1 8-ounce container of Cool Whip.
Make the cake as directed and put the cake mix in the desired pan. Bake the cake as directed on the box. Do NOT forget to grease or spray the pan with cooking spray. This is very important. Once the cake is done baking and has cooled enough, turn out the pan, unless using a 13 x 9, then this step can be skipped. Pour or spoon the pie filling into the well, or over the top of the cake. When using a bundt pan, you can spoon the pie filling directly on a plated piece of cake. When completely cooled, right before cutting to serve, spread Cool Whip over the top of the pie filling, or when using a bundt pan, you can slice and plate before adding the Cool Whip as well. This make for a better presentation in this case. I hope that this sounds like something you would like to try. My family loves this, and it is a low fat dessert after a heavy meal.