1 (23 ounce) jar applesauce
1 (20 ounce) can crushed pineapple, undrained
1/4 cup cinnamon sugar
1 (14.5 ounce) package gingerbread cake mix
1 cup unsalted butter, melted
1/2 cup chopped pecans
1 cup coarsely chopped gingersnap cookies
Preheat oven to 350 degrees. Lightly grease a 9- by 13-inch baking dish. Spread applesauce in prepared baking dish. Spread pineapple evenly over applesauce and sprinkle with cinnamon sugar. Spread dry cake mix evenly over fruit. Drizzle with melted butter. Sprinkle with pecans and cookie crumbs. Bake for 40 to 45 minutes or until browned and bubbly.
Recipe and photo from Dump Cake Magic by Anne Schaeffer.