My sister was shocked when she tasted this warm gooey treat. It has the perfect green tint for spring and takes only 3 ingredients to throw together.

This slow cooker 3-ingredient pistachio dump cake is the kind of warm, gooey treat that makes everyone stop and ask, “What is this, and how did you make it?” It bakes up right in your crockpot with a soft, light green pistachio cake base, little pops of nuts, and a buttery golden crust on top. I love it for spring gatherings, especially around Easter or Mother’s Day, because that gentle green color feels so cheerful and seasonal. There’s no mixer, no fuss—just dump, layer, and let the slow cooker do the work while you go about your day.

Serve this pistachio dump cake warm, straight from the slow cooker, spooned into bowls. It’s lovely on its own, but a scoop of vanilla ice cream or a dollop of whipped cream really melts into all the nooks and crannies and makes it extra special. For a little contrast, you can add a handful of fresh berries on the side. If you’re serving guests, set the crockpot to “warm” and put out small bowls, spoons, and toppings like chopped pistachios, mini chocolate chips, or a drizzle of caramel so everyone can dress up their own bowl.

Servings: 8

1 (20-ounce) can crushed pineapple in juice, undrained

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter. This helps the cake release easily and keeps the edges from sticking or over-browning.

Pour the entire can of crushed pineapple, including all the juice, into the bottom of the slow cooker. Spread it out into an even layer with the back of a spoon so it fully covers the bottom.

Sprinkle the dry instant pistachio pudding mix evenly over the pineapple layer. Do not stir. The pudding mix will soak up some of the juices as it cooks and help create that pretty light green, gooey pistachio base with little nutty bits throughout.

Evenly sprinkle the dry yellow cake mix over the top of the pudding layer, covering it completely. Again, do not stir. Gently smooth the cake mix with a spoon so it’s in an even layer; this will become the soft, crumbly, buttery-tasting top crust as it cooks.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the top looks set and dry in spots and the edges are lightly golden. The center will still be soft and gooey, more like a cobbler than a firm cake.

Once done, turn the slow cooker to WARM and let the cake rest, covered, for about 10 to 15 minutes. This helps the layers settle so you get a moist green pistachio base with a tender, crumbly cake topping.

To serve, spoon the warm pistachio dump cake straight from the slow cooker into bowls, making sure to scoop down to the bottom so everyone gets some of the gooey green pistachio layer and the golden cake crust on top.

For a slightly richer, more buttery top without adding extra ingredients, you can lightly mist the dry cake mix layer with cooking spray before putting the lid on; this encourages more golden spots and a softer, crumbly crust. If you have picky eaters who are unsure about the green color, serve it with plenty of whipped cream or vanilla ice cream on top—the green peeks through just enough to feel fun without being overwhelming. For a stronger pistachio flavor, you can use a second box of pistachio pudding mix in place of half of the cake mix (still keeping the total to three ingredients by adjusting amounts), which will deepen the color and nuttiness while keeping that gooey texture. If your slow cooker runs hot, check the cake about 15 minutes early so the edges don’t overcook; every crockpot is a little different. To dress it up for company, sprinkle a few chopped pistachios or a dusting of powdered sugar over each serving right before it hits the table—kids can help with this part, which makes dessert feel like a little family project.