Heat the oven to 375 degrees and grease a 9x13 pan. The pan should be fully coated so the fruit layer doesn’t catch at the corners as it bakes.

Spread the apple pie filling evenly in the prepared pan. A level fruit layer helps the topping bake at the same pace from edge to center.

Scatter the dry cake mix over the apples, then sprinkle the cinnamon across the top and leave the layers alone. Do not stir, because keeping the fruit and dry mix separate is what creates the cobbler-like crust.

Cut the butter into thin slices and place them all over the surface of the dry mix. Try to cover as much of the top as possible so the butter can melt through the mix instead of leaving powdery spots.

Bake for 45 to 50 minutes. It’s ready when the top looks golden brown, the edges are bubbling, and the kitchen smells strongly of sweet cinnamon apples.

Let the cake cool for 10 minutes before serving. The filling settles a bit as it rests, which makes scooping easier and keeps the layers from sliding apart.