Put pumpkin puree in a slow cooker with these 3 ingredients. It’s pure holiday magic.

As the leaves start to turn and the air gets crisp, there's nothing quite like the comforting aroma of pumpkin spice wafting through the house. This Slow Cooker 4-Ingredient Pumpkin Dump Cake is a lifesaver for busy folks like me who crave a homemade dessert without the fuss. It's a recipe I stumbled upon during a particularly hectic week at work, and it has since become my go-to for fall gatherings. With just four ingredients and a trusty slow cooker, you can whip up a dessert that's both delicious and stress-free.

This pumpkin dump cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy autumn dinner, serve it alongside a warm cup of apple cider or a chai latte. If you're hosting a gathering, consider pairing it with a cheese board featuring sharp cheddar and smoked gouda to balance the sweetness.

Servings: 8

1 can (15 oz) pumpkin puree
1 box yellow cake mix
1/2 cup melted butter
1 tablespoon pumpkin pie spice

Spray the inside of your slow cooker with non-stick cooking spray.

Spread the pumpkin puree evenly across the bottom of the slow cooker.

Sprinkle the pumpkin pie spice over the pumpkin puree.

Evenly distribute the dry cake mix over the spiced pumpkin puree.

Drizzle the melted butter over the top of the cake mix.

Cover and cook on high for 2-3 hours, or until the top is set and the edges are slightly golden.

Serve warm, straight from the slow cooker, with your favorite toppings.

For a nutty twist, sprinkle chopped pecans or walnuts on top before cooking. If you prefer a spicier cake, add an extra teaspoon of cinnamon or nutmeg. You can also experiment with different cake mix flavors, such as spice cake or butter pecan, to change up the taste. For a dairy-free version, use a plant-based butter substitute.