Pour the pie filling into a 13×9 inch baking pan that has been sprayed with cooking spray. Spread the dry cake mix on top and then drizzle the melted butter on the cake mix. Sprinkle with nuts, if desired. Bake at 375 for 45 minutes. Serve warm with vanilla ice cream.
Brenda Stanley has been cooking since she was a child and loves creating and sharing her own recipes. Her cookbook, “The Zucchini Houdini” has been a bestseller and a must have for gardeners (or those who end up with the squash on their doorstep). She was the host of her own cooking show on KPVI-TV for 10 years and is now devoting her time to writing, cooking, gardening, and grandkids! She and her veterinarian husband, Dave live on a small ranch in Blackfoot, Idaho with their dogs, horses, chickens, sheep and whatever else Brenda decides to add to her “petting zoo”.
