Berry Good: Just 3 ingredients. The simplest dessert you can make—just dump, cover, and cook.

Dump cakes are one of those wonderfully unfussy American inventions that sit somewhere between a cobbler and a cake, with roots in mid-20th-century pantry cooking. Home cooks discovered that you could quite literally “dump” a few shelf-stable ingredients into a pan and end up with something cozy, fruity, and crowd-pleasing. This slow cooker blueberry dump cake keeps that spirit alive but makes it even easier by letting the appliance do the work while you go about your day. Using blueberry pie filling gives you a rich, jammy base without any stovetop prep, and the cake mix on top bakes into a tender, buttery crust. It’s the kind of recipe you make when you want a warm, comforting dessert with almost no effort—perfect for busy weeknights, casual dinners with friends, or when you just want the house to smell like you’ve been baking all afternoon.

This slow cooker blueberry dump cake is best served warm, when the filling is bubbling and the cake topping is just set. A scoop of vanilla ice cream is the classic pairing—the cold cream melts into the warm berries and creates a sauce all its own. Lightly sweetened whipped cream or a spoonful of vanilla yogurt also work nicely if you want something a bit lighter. For a brunch spread, pair it with a simple egg dish and a green salad to balance the sweetness. If you’re serving it after dinner, coffee or black tea helps cut the richness, while a small glass of dessert wine or a not-too-sweet sparkling wine can turn it into an easy, elegant finish to a meal.

Servings: 8

2 (21-ounce) cans blueberry pie filling

Prepare the slow cooker: Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Add the blueberry base: Pour the blueberry pie filling into the slow cooker and spread it into an even layer with a spatula or the back of a spoon.

Add the dry cake mix: Sprinkle the dry cake mix evenly over the blueberry pie filling. Try to cover the surface completely, breaking up any large clumps with your fingers or a spoon. Do not stir.

Add the butter: Slowly drizzle the melted butter evenly over the surface of the dry cake mix. Aim to moisten as much of the mix as possible; a few dry spots are fine, as they’ll hydrate during cooking.

Cook: Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the top is set, the edges are golden, and the blueberry filling is bubbling around the sides.

Rest and serve: Turn off the slow cooker and let the dump cake sit, covered, for about 10 to 15 minutes to firm up slightly. Spoon warm portions into bowls and serve as is or with your favorite topping.

Because this recipe is so simple, it’s also very flexible. For a citrusy twist, stir 1 teaspoon of finely grated lemon zest into the blueberry pie filling before adding the cake mix; the brightness of the lemon lifts the sweetness of the berries. If you like texture, sprinkle 1/2 cup of chopped pecans, walnuts, or sliced almonds over the cake mix before drizzling on the butter, which gives you a pleasantly crunchy top once it’s cooked. You can also swap the yellow cake mix for a lemon or vanilla cake mix for a slightly different flavor profile. If your slow cooker tends to trap a lot of condensation, place a clean kitchen towel under the lid (making sure it doesn’t touch the batter) to absorb excess moisture and keep the topping from getting soggy. For a less sweet dessert, use only 1 1/2 cans of pie filling and add 1 cup of fresh or frozen blueberries to introduce more tartness. Leftovers reheat well: store them in the refrigerator and warm individual portions in the microwave for 20 to 30 seconds before serving.