There is something mighty comforting about a simple baked dessert when the air first starts to turn crisp and the leaves begin to think about changing. This kind of recipe is the sort of homespun treat many of us Midwestern cooks have leaned on for years: a quick dump-style cobbler that turns a handful of store-bought staples into a bubbling, buttery pan of sweetness with hardly any fuss at all. It is especially handy on a busy autumn day when you want the house to smell warm and welcoming without pulling out every mixing bowl in the kitchen.
Serve this dessert warm with a scoop of vanilla ice cream, a spoonful of whipped topping, or a little pour of cold heavy cream if you like things old-fashioned. It is lovely alongside hot coffee after supper, and for a real first-day-of-fall feeling, pair it with warm apple cider or cinnamon tea. If you are setting out a bigger spread, this sweet bake fits right in after a bowl of chili, roast pork, or a simple Sunday chicken dinner.
5-Ingredient First Day of Fall Butter Cake Dessert
Servings: 8
Ingredients
2 solid sticks salted butter
1 box yellow cake mix, about 15.25 ounces
1 can apple pie filling, about 21 ounces
1 can pumpkin puree, about 15 ounces
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F. Set out a 9x13-inch oven-safe glass baking dish and lightly spread a little butter from one stick around the bottom if you want extra insurance against sticking.
2. Spoon the apple pie filling into the baking dish, then spread the pumpkin puree over it as evenly as you can. Sprinkle the cinnamon across the top.
3. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. Lay the solid sticks of butter over the top, spacing them out so they can melt across the surface as the dessert bakes.
4. Bake for 50 to 60 minutes, until the top is golden and the filling is bubbling around the edges. If you notice a few dry patches of cake mix halfway through, gently tilt the pan or use a spoon to nudge some melted butter over those spots.
5. Let the dessert rest for 10 to 15 minutes before serving. Spoon it warm into bowls and top with vanilla ice cream or whipped topping if you like.
Variations & Tips
Pecan Top: For a little extra crunch, scatter 1/2 cup chopped pecans over the cake mix before adding the butter. They toast up beautifully and give the dessert a richer autumn feel.
Apple Spice Version: If you can find spice cake mix, use that in place of yellow cake mix for an even deeper fall flavor. It makes the whole kitchen smell like a country bake sale.
Butter Coverage Tip: Since this recipe uses whole sticks of butter rather than sliced pats, keep an eye on the pan during baking. If some dry mix remains on top, a quick spooning of melted butter across those spots will help the topping bake up evenly.
Make It Sweeter: If your family enjoys a sweeter dessert, stir 1/4 cup brown sugar into the pumpkin puree before spreading it in the dish. That little touch gives a deeper molasses note that suits cool-weather suppers nicely.
Best Serving Tip: This dessert is at its very best warm on the day it is baked, but leftovers can be covered and refrigerated. Reheat individual portions in the microwave for a soft, cobbler-like treat the next day.