Dump dry yellow cake mix in the crock and 2 other pantry staples to get a sweet treat so delicious your family will be begging for more.

This 3-ingredient slow cooker summer dessert is the kind of recipe busy parents dream about: you literally dump dry yellow cake mix straight into the crock, add two pantry staples, and let it turn into a warm, gooey treat that tastes like you fussed for hours. It reminds me of the simple dump cakes my mom used to make for potlucks, but this version keeps the oven off, which is a blessing on hot Midwestern days. It’s perfect for weeknights, backyard cookouts, or any time you want something sweet without a lot of dishes or planning.

Spoon this warm, gooey cake right out of the slow cooker into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it feel extra special. Fresh berries on top add a bright, summery touch and help balance the sweetness. For a fun family night, set out toppings like mini chocolate chips, chopped nuts, or caramel sauce and let everyone build their own little dessert bowls.

Servings: 8

1 box (about 15.25 oz) dry yellow cake mix

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with cleanup and prevent sticking.

Open the can of crushed pineapple and pour the entire can, including all the juice, into the bottom of the slow cooker. Spread it out evenly with a spoon.

Spoon the cherry pie filling over the pineapple layer, spreading it gently so the fruit covers most of the surface. It doesn’t have to be perfect; a few gaps are fine.

Sprinkle the dry yellow cake mix evenly over the top of the fruit. Do not stir. You want a fairly even layer of dry mix scattered across the top so it can steam and absorb moisture as it cooks.

Place a clean kitchen towel or a double layer of paper towels over the top of the slow cooker crock, then put the lid on. This helps catch excess moisture so the top of the cake isn’t too soggy.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until most of the dry mix looks set and cake-like and the edges are bubbling. Some moist, slightly gooey spots are normal and part of the charm.

Turn off the slow cooker and let the dessert sit, covered, for about 10–15 minutes to thicken slightly and cool to a comfortable serving temperature.

Spoon the warm cake into bowls, making sure to scoop down to the bottom so everyone gets some fruit and cake in each serving. Serve warm with your favorite toppings, if desired.

You can easily tweak this dessert to fit your family’s tastes and what you have in the pantry. For a peach version, swap the pineapple and cherry pie filling for 2 cans of sliced peaches in juice (undrained) and 1 can of peach pie filling, or just use 2 large cans of peaches and their juice. If your crew loves berries, try blueberry pie filling with the crushed pineapple, or use two different berry pie fillings together. For a richer flavor, sprinkle 4 tablespoons of cold, diced butter evenly over the dry cake mix before cooking; it’s not necessary for the recipe to work, but it gives you a more traditional cobbler-style topping. You can also add a teaspoon of vanilla or almond extract to the fruit layer, or a teaspoon of ground cinnamon over the cake mix for a cozy twist. For picky eaters who don’t like visible fruit chunks, choose smoother pie fillings (like apple or blueberry) and chop any larger pieces before adding them. If someone in your home needs dairy-free dessert, this recipe is naturally dairy-free as written, but always double-check your cake mix and pie filling labels. Food safety tips: Make sure your slow cooker is in good working order and that the dessert reaches a hot, bubbly state around the edges before serving. Don’t leave the finished dessert sitting on the warm setting for more than 2 hours; after that, transfer leftovers to a shallow container, cool, and refrigerate. Leftovers should be refrigerated within 2 hours of cooking and eaten within 3–4 days. Reheat portions gently in the microwave until steaming hot before serving again.