Pour this 1 mixture over raw apples into a slow cooker for a homestyle finish you’ll want again and again

This slow cooker apple butter spice cake is one of those cozy, dump-and-go desserts that makes the whole house smell like fall. You start with a simple 1-bowl mixture—spice cake mix, apple butter, eggs, oil, and a pinch of nutmeg—then pour it right over a bed of fresh diced Honeycrisp apples in the slow cooker. It bakes up into a soft, spoonable cake with tender apples on the bottom and a homestyle finish that feels just like something Grandma might have made, but with a modern shortcut.

Serve this warm right out of the slow cooker, spooned into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warm caramel sauce makes it extra special. For a simple family dessert, pair it with glasses of cold milk, apple cider, or hot coffee. Leftovers reheat nicely for breakfast with a spoonful of yogurt on top.

Servings: 8

4 medium Honeycrisp apples, peeled, cored, and diced (about 4 cups)

Grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or butter to keep the cake from sticking.

Peel, core, and dice the Honeycrisp apples into small, bite-size pieces. Scatter the diced apples evenly over the bottom of the greased slow cooker so they form a single, even layer.

In a large mixing bowl, add the dry spice cake mix, apple butter, eggs, vegetable oil, and ground nutmeg.

Whisk or beat the ingredients together until you have a smooth, thick batter and all of the dry cake mix is fully incorporated. Scrape down the sides of the bowl as needed.

Carefully pour this 1 mixture—the apple butter spice cake batter—over the raw diced Honeycrisp apples in the slow cooker, spreading gently with a spatula so all the apples are covered in an even layer.

Cover the slow cooker with the lid. Cook on LOW for 3 to 3 1/2 hours, or until the cake is set in the center and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.

Once cooked, turn off the slow cooker and let the cake sit, covered, for about 10 to 15 minutes to firm up slightly and cool just enough to serve.

Spoon the warm apple butter spice cake into bowls, making sure to scoop from the bottom to get plenty of tender apples in each serving. Serve as is or with your favorite toppings.