Cool Whip frozen whipped topping, thawed, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
2
In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
3
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes. Serve with whipped topping. Store loosely covered.
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Do you know there are two types of pie filling available? One is the regular and commonly available, the other is premium or "more fruit" filling that contains more fruit and less sauce than the regular filling types.
No cinnamon? Pumpkin pie spice makes a great-tasting stand-in.
Top this dessert with a scoop of toasted pecan ice cream and generously drizzle with caramel topping. It’s just like eating a caramel apple without the stick!