Aunt linda calls it the “pantry miracle” because it tastes like you worked way harder than you did.

Variations & Tips
For a slightly lighter version, you can use half-and-half instead of heavy cream, or even whole milk, though the texture will be a bit less rich. If you can’t find orange pie filling, you can use canned mandarin oranges in light syrup; drain them well, then stir them into a can of peach or apricot pie filling to keep that sunny flavor. For extra creamsicle character, add a handful (about 1 cup) of white chocolate chips on top of the fruit before adding the cake mix. A sprinkle of shredded sweetened coconut over the buttered cake mix will give a toasty, tropical note once baked. You can also cut the butter down slightly (to 6 tablespoons) and make up the difference with a light drizzle of neutral oil, though the flavor is best with full butter. If you prefer a less sweet dessert, choose a cake mix labeled “less sugar” or serve the finished cake with unsweetened whipped cream. For food safety, always bake until the center is hot and bubbling and the topping is fully cooked; the internal temperature of the fruit layer should reach at least 165°F if you’re unsure. Let the dessert cool down from piping hot before serving, as the bubbling filling can easily burn your mouth. Refrigerate leftovers within 2 hours, keep them covered, and enjoy within 3–4 days, reheating individual portions in the microwave until just warmed through.