My grandmother showed me this sweet spring treat. Just 3 ingredients. Get a bright and gooey dessert that everyone will fight over

This slow cooker 3-ingredient lemon pudding cake is one of those sweet spring treats that feels almost too easy for how special it tastes. My grandmother used to make a very similar dessert in the oven, and I’ve adapted it for the slow cooker so it can bubble away while you go about your day. With just a lemon cake mix, lemon pie filling, and milk, you end up with a bright yellow sponge cake floating in a warm, gooey pool of lemon pudding-like sauce. It’s the kind of simple, cozy dessert that everyone will fight over scraping from the edges of the crock.

Serve this lemon pudding cake warm right out of the slow cooker so you get that steamy, gooey lemon sauce under the soft cake. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it feel extra special for guests. For a lighter touch, pair it with fresh berries or sliced strawberries to balance the sweetness. A cup of hot tea or coffee on the side turns it into a comforting end to a family meal, especially on a cool spring evening.

Servings: 6-8

1 (21-ounce) can lemon pie filling

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter to help keep the cake from sticking and to encourage those golden brown edges.

Spread the lemon pie filling evenly over the bottom of the slow cooker. This will become the thick, gooey lemon pudding layer as it cooks.

In a medium mixing bowl, whisk together the dry lemon cake mix and the milk until just combined. The batter will be pourable but slightly thick; a few small lumps are fine, just make sure there are no dry pockets of mix.

Gently pour the cake batter over the lemon pie filling in the slow cooker, trying not to stir or disturb the filling layer underneath. It’s okay if some filling peeks up around the sides.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or until the top of the cake is set, puffed, and lightly golden around the edges. The center should spring back lightly when touched, while the bottom will still be a saucy, pudding-like layer.

Once cooked, turn off the slow cooker and let the pudding cake sit, covered, for about 10 minutes. This helps the sauce thicken slightly while keeping the cake moist and steamy.

To serve, spoon down through the cake layer to scoop up both the fluffy lemon cake and the gooey lemon pudding sauce from the bottom. Serve warm, straight from the slow cooker.

For a slightly less tart version, use 1 can of lemon pie filling mixed with 1/2 cup of milk before spreading it in the bottom; this softens the lemon flavor for picky eaters. If your family prefers a stronger citrus punch, add the finely grated zest of 1 lemon to the cake batter before pouring it over the filling (this doesn’t count as an extra required ingredient, just a flavor boost if you have it). You can swap whole milk for 2% milk if that’s what you keep on hand, though the sauce may be a touch thinner. For a fun twist, sprinkle fresh berries over each serving right before it hits the table, or let kids add their own toppings like whipped cream or a dusting of powdered sugar. If you need to keep it warm for a gathering, switch the slow cooker to WARM after it’s done and crack the lid slightly with a wooden spoon to prevent excess condensation from dripping on the cake. Leftovers reheat nicely in the microwave in short bursts; add a spoonful of extra milk when reheating if the cake seems a bit dry.