Add both cans of pie filling to the bottom of the 9x13-inch baking pan.
Spread the dry cake mix evenly over the top of the pie filling.
Drizzle the melted butter evenly over the dry cake mix.
Use a shop stick or a butter knife to gently swirl and poke the butter into the cake mix. You can’t really mix it in -- you are just working them together a bit.
Bake for 30 minutes, or until lightly browned.
Serve hot with vanilla ice cream.
Notes
You can use just about any kind of pie filling you like for this recipe -- it's very flexible!