Impossibly creamy with that warm spice that just screams fall. My husband went back for thirds before dinner was even over.

This 4-Ingredient Slow Cooker Pumpkin Spice Pudding Cake combines warm spice cake mix, pureed pumpkin, evaporated milk, and pumpkin pie spice into an effortless autumn dessert. As it slow-cooks, it transforms into a rich, self-saucing cake with set edges and a soft, molten pudding-like center that is best enjoyed warm.

Ingredients:

Step-By-Step Directions:

1. Prep and mix: Lightly grease your slow cooker insert. In a large mixing bowl, whisk together the spice cake mix, pumpkin puree, evaporated milk, and pumpkin pie spice until the batter is smooth and fully combined.

2. Transfer to slow cooker: Pour the batter into the prepared slow cooker and smooth the surface into an even layer using a spatula.

3. Slow cook: Cover with the lid and cook on LOW for 2 1/2 to 3 hours, until the outer edges are set while the center remains soft and pudding-like.

4. Rest: Turn off the slow cooker and remove the lid. Allow the pudding cake to rest uncovered for 10 to 15 minutes to allow the center to firm up slightly.

5. Serve: Spoon the warm pudding cake into individual bowls and serve with whipped cream and a dusting of cinnamon, if desired.