Combine pears (juice included) and apple pie filling. As desired, slice the pears and apple slices smaller. Add the cranberries.
Sprinkle liberally with spice mix and ginger, stir.
Dump (GET IT?!) yellow cake mix on top and smooth over the pan. Do not mix in.
Slice butter into thin squares, and lay on top of the cake mix.
Bake for 50m or until top is lightly browned.
(It’s amazing warm and topped with homemade spiced whipped cream or icecream. But, pro tip, it’s still delicious right out of the fridge the next day!)
Use a boxed spice cake mix instead of yellow cake.
Omit the cranberries and use only Pear and Apple (my husband’s favorite version).
Use cranberry mix and two large cans of mandarin oranges (use only the juice from one can).
Top any of the versions with Pecans or Walnuts.
These can all be cooked in the crockpot by layering the same way, but cooked on high for two hours. Still tastes great, but – in my opinion – misses a lot of the delicious crunchy top that you get when you cook it in the oven.