Spread canned peaches and these 3 ingredients in slow cooker for a warm dessert people scrape the spoon for

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

Pour both cans of sliced peaches with all their syrup into the bottom of the slow cooker. Spread them out evenly so the peaches cover the bottom.

Sprinkle the dry yellow cake mix evenly over the peaches. Try to cover all the fruit, but don’t stir—this is what gives that classic dump cake texture.

In a small bowl or measuring cup, stir the ground cinnamon into the melted butter (if using). Slowly drizzle the melted butter mixture evenly over the dry cake mix, trying to moisten as much of the surface as you can.

Cover the slow cooker with the lid and cook on HIGH for 2.5–3 hours, or on LOW for 4–5 hours, until the top is set and looks like a soft, golden cobbler and the edges are bubbly.

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