The church ladies always beg my mother for this effortless spring favorite. Just 3 items dumped right in to create a bubbly, golden crust that melts in your mouth.

This slow cooker 3-ingredient cherry dump cake is one of those church-basement favorites that always disappears first at potlucks. My mother has been bringing it to spring luncheons for years, and the church ladies still ask her for the “secret” even though it’s really just three simple pantry items dumped straight into the crock. As it cooks, the cherry filling turns bubbly and jammy while a buttery golden crust forms on top, making a dessert that tastes like you fussed all afternoon when you barely lifted a finger.

Serve this warm, right out of the slow cooker, scooped into bowls so everyone gets some of the bubbly cherry filling and the golden, buttery crust. A scoop of vanilla ice cream or a dollop of whipped cream melts beautifully over the top and makes it feel extra special. It pairs nicely with coffee or hot tea for the grownups, and a cold glass of milk for the kids. For potlucks or church gatherings, you can set the slow cooker to “warm” and let people serve themselves throughout the afternoon.

Servings: 8-10

2 cans (21 ounces each) cherry pie filling

Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking and make cleanup easier.

Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer so the whole base is covered.

Sprinkle the dry yellow cake mix evenly over the cherry pie filling. Do not stir. Gently shake the slow cooker insert or tap the sides so the cake mix settles into an even layer, covering the cherries completely.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. It’s okay if a few dry spots remain; they will hydrate as the cake cooks.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the top is mostly set and golden in spots, the edges are bubbling, and the cherry filling is thick and jammy around the sides.

Once cooked, turn the slow cooker to WARM and let the dessert sit, covered, for 10–15 minutes to thicken slightly. The top should look like a rustic, golden, buttery crust with cherry filling bubbling up around the edges and in a few spots on top.

Serve the cherry dump cake warm, spooning down through the crust to scoop up both cake and cherries. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently in the microwave or on LOW in the slow cooker.

For picky eaters who aren’t big on tart cherries, you can swap in 1 can of cherry pie filling and 1 can of apple or peach pie filling to soften the flavor a bit while keeping that pretty red color peeking through. If your family likes a slightly less sweet dessert, choose a butter or white cake mix instead of yellow. For a little texture, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter—this gives the top a nice crunch, though you may want to leave a nut-free side for kids. If you need to keep it dairy-free, use a dairy-free margarine in place of butter, making sure it’s one that melts well. You can also cut the recipe in half and use a smaller slow cooker (about 3 quarts), checking for doneness 15–20 minutes earlier. For a spring brunch, add a teaspoon of almond extract to the cherry pie filling before adding the cake mix; it gives the whole dessert that classic cherry-almond bakery flavor without adding any extra steps.