My neighbor brought this bright dish over and I could not believe her secret method. Only 3 ingredients layered together for a warm, buttery bite that disappears instantly.

This slow cooker 3-ingredient lemon cobbler is exactly the kind of dessert my neighbors and I pass around on busy weeknights. The first time my neighbor dropped this off, I could not believe her secret method: you literally just layer three grocery-store staples in the slow cooker, turn it on, and a few hours later you’ve got a bright, buttery lemon dessert that disappears in minutes. No mixing bowls, no fancy steps—just a can of lemon pie filling, a box of cake mix, and some butter. It’s perfect for potlucks, family dinners, or those nights when you want something warm and homemade without hovering over the oven.

Serve this lemon cobbler warm, right out of the slow cooker, so the bright lemon filling bubbles up under the soft, buttery crust. I like to scoop it into bowls and top it with a small scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness. It also pairs really well with fresh berries on the side if you have them in the fridge. For a casual get-together, I just set the slow cooker on warm with a big spoon and let everyone help themselves—it’s that kind of easy, cozy dessert.

Servings: 6-8

2 cans (21 ounces each) lemon pie filling

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

Spread the lemon pie filling evenly over the bottom of the slow cooker, making sure it reaches all the edges so every scoop gets plenty of bright lemon flavor.

Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Do not stir. Gently shake the slow cooker or tap the sides to level out the cake mix in an even layer.

Slowly drizzle the melted butter evenly over the top of the dry cake mix, trying to cover as much of the surface as possible. It’s okay if a few dry spots remain; the steam from the slow cooker will help hydrate them as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 3 1/2 to 4 hours, until the top is set and golden in spots and the lemon filling is bubbling around the edges.

Once cooked, turn the slow cooker to WARM and let the cobbler sit for 10 to 15 minutes. This helps the filling thicken slightly while still staying gooey and warm under the buttery crust.

Spoon the warm lemon cobbler directly from the slow cooker into bowls and serve as-is, or top with vanilla ice cream or whipped cream. Store any leftovers covered in the refrigerator and reheat gently in the microwave.

For a slightly lighter version, you can use a lemon cake mix instead of yellow cake mix for extra lemon flavor without adding more ingredients—just swap one for one. If you like a little texture, sprinkle a handful of shredded coconut or sliced almonds over the dry cake mix before drizzling on the butter (this technically adds ingredients, but is a fun extra when you’re not strictly sticking to the 3-ingredient method). To make it more weeknight-friendly, you can assemble the layers in the slow cooker crock the night before, cover, and refrigerate; in the morning or when you get home from work, set the crock into the base, add 15–30 minutes to the cook time, and let it go. If your slow cooker runs hot and you notice the edges browning too quickly, place a clean kitchen towel under the lid (making sure it doesn’t touch the cobbler) to catch excess moisture and cook on LOW. You can also halve the recipe in a smaller slow cooker for a smaller household—just keep an eye on the cook time, as it may finish a bit sooner.