Whenever I whip this up, the house smells divine. This recipe is a keeper

1. Put the yellow cake mix into a mixing bowl, and add the melted butter. Stir to combine. It will be a bit crumbly.

2. In the bottom of a slow cooker, add the sugar, pumpkin purée, pumpkin spice and salt. Stir with a rubber spatula to combine well.

3. Sprinkle the cake mix-butter mixture over the pumpkin mixture in the slow cooker in an even layer.

4. Sprinkle cinnamon over the cake batter.

5. Place two paper towels between the lid and the slow cooker before cooking to help eliminate condensation.

6. Close the lid securely, and cook on low until the cake is formed and an inserted toothpick comes out clean, about 2 hours.

7. Remove the lid, and let sit on warm for 15-20 minutes.

8. Scoop the cake out of the slow cooker using a large plastic serving spoon, and serve in individual bowls.

Serve warm topped with whipped cream and a cinnamon sprinkle or alongside a scoop of vanilla or pumpkin ice cream.