April Sweetness: Only 4 ingredients. The perfect treat to throw together in five minutes before company arrives!

Spoon the pumpkin–cake mix batter into the prepared slow cooker and spread it into an even layer, smoothing the top as best you can. Don’t worry if it’s not perfectly level; it will settle as it cooks.

In a separate small bowl or large measuring cup, whisk together the sweetened condensed milk and the pumpkin pie spice until the spices are fully dissolved and the mixture looks glossy and uniform.

Slowly pour the spiced sweetened condensed milk evenly over the surface of the batter in the slow cooker. Do not stir; this liquid layer will sink and set into a gelatinous, glossy, spiced top as the cake cooks underneath.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the cake is set around the edges and the center springs back lightly when touched. The top will look shiny, softly wobbly, and gelled, while the interior will be moist and tender.

Turn off the slow cooker and let the cake rest, covered, for 10 to 15 minutes. This brief rest allows the spiced glossy layer to thicken slightly and cling to the surface while the crumb underneath relaxes and becomes easier to scoop.