'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.

Because this recipe is so streamlined, it’s an easy canvas for small tweaks. For a deeper spice profile, add 1/2 teaspoon ground nutmeg or 1/4 teaspoon ground cloves along with the cinnamon, or use a spice cake mix instead of yellow cake mix. If you prefer a less sweet dessert, swap one can of apple pie filling for an equal amount of unsweetened applesauce or sliced fresh apples tossed with a bit of sugar and cinnamon; this introduces more texture and a fresher apple flavor. To add crunch, scatter 1/2 to 3/4 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. You can also experiment with flavor pairings: fold a handful of dried cranberries into the apple filling for a tart contrast, or use a caramel drizzle over each serving for a caramel-apple effect. For a slightly lighter version, reduce the butter to 6 tablespoons and serve with yogurt instead of ice cream; the topping will be a bit less rich but still satisfyingly spoonable.