Slow Cooker Pumpkin Dump Cake

Prep the slow cooker - Spray an oval 6-quart slow cooker insert with nonstick cooking spray.

Add the pumpkin filling - Add the pumpkin pie mix to the greased slow cooker insert, using a spatula to spread it into an even layer.

Make the crumble topping - In a medium bowl, combine the cake mix, melted butter, and cinnamon and use a fork to mix until the mixture is crumbly. Use your hands to sprinkle the crumble evenly on top of the pumpkin layer in an even layer. Sprinkle over the chopped pecans, if using.

Cover and cook - Place enough paper towels on top of the slow cooker to cover the top fully and hang over the rim slightly on the outside. Then, place the lid on top of the paper towels, ensuring the paper towels do not touch the cake. This will keep extra moisture from dripping into the crumble. Set the slow cooker to low and cook for 2 hours.

Uncover and continue to cook - Remove the lid and paper towels. Keep the slow cooker on low and allow the cake to cook, uncovered, until the top is slightly crisp, about 30 minutes.

Cool and serve - Turn the slow cooker off and allow the cake to cool, uncovered, for 15 minutes. This will help the topping to set. Serve warm with vanilla ice cream or whipped cream, if desired. Store any leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat individual servings in the microwave in 10-second intervals until warmed through.