‘Crowd-Pleaser’: Just 3 ingredients. I make it twice a week in December—no shame.

Prepare the slow cooker: Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Layer the apple filling: Spoon the apple pie filling into the bottom of the slow cooker and spread it into an even layer. If you’d like a more pronounced spice flavor, sprinkle the ground cinnamon evenly over the apples.

Add the cake mix: Evenly sprinkle the dry yellow cake mix over the apple layer. Do not stir—the contrast between the moist apples and the dry mix is what creates that cobbler-like topping as it cooks.

Drizzle with butter: Slowly drizzle the melted butter over the surface of the dry cake mix, trying to moisten as much of the mix as possible. It’s fine if a few dry spots remain; steam from the apples will help hydrate them during cooking.

Cook: Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours. The cake is done when the topping looks set and mostly cooked through, with some golden, slightly crisp areas around the edges and bubbling apples underneath.

Rest and serve: Turn off the slow cooker and let the dessert rest, uncovered, for about 10–15 minutes to thicken slightly. Spoon the warm apple cinnamon dump cake into bowls and serve on its own or with ice cream or whipped cream.