Pour canned apple pie filling into the slow cooker with just 3 other ingredients and somehow dessert tastes bakery-made.

This 4-Ingredient Slow Cooker Apple Dump Cake is one of those cozy, no-fuss desserts that makes the whole house smell like fall, even if it’s the middle of summer. It’s a modern shortcut version of old-fashioned apple cobbler, made with canned apple pie filling and a simple cake mix. You literally layer everything in the slow cooker, put the lid on, and let it do the work while you go about your day. It’s perfect for busy weeknights, potlucks, or Sunday dinners when you want something warm and comforting without babysitting the oven. Kids love the soft apples and buttery cake topping, and it’s easy enough that older kids can help assemble it themselves, which makes it a fun little family project.

This apple dump cake is wonderful served warm right out of the slow cooker, scooped into bowls. A big spoonful of vanilla ice cream or a dollop of whipped cream on top makes it extra special—my kids think it’s a must. If you like a little contrast, try serving it with a side of sharp cheddar cheese slices, like a classic Midwestern apple pie pairing. For a simple dessert spread, you can set out small bowls of chopped nuts, caramel sauce, or a sprinkle of cinnamon sugar so everyone can dress up their own serving. It also pairs nicely with a cup of hot coffee or tea for the grown-ups, and warm apple cider or milk for the kids.

Servings: 8 servings

2 (20–21 oz) cans apple pie filling

Prepare the slow cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking.

Add the apple filling: Pour the canned apple pie filling into the bottom of the slow cooker and spread it into an even layer. If using, sprinkle the ground cinnamon over the apples and gently stir to combine.

Add the dry cake mix: Sprinkle the dry cake mix evenly over the apple pie filling. Do not stir—just make sure the mix covers the apples as evenly as possible.

Add the butter: Slowly drizzle the melted butter over the top of the dry cake mix, trying to cover as much of the surface as you can. It’s okay if a few dry spots remain; they’ll absorb moisture as it cooks.

Cook: Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the top is set and mostly golden and the edges are bubbly. The texture will be like a soft cobbler rather than a firm cake.

Serve: Turn off the slow cooker and let the dessert sit, uncovered, for about 10–15 minutes to thicken slightly. Scoop into bowls and serve warm, with ice cream or whipped cream if you like.