Dump frozen pineapple chunks in the crock and 2 other ingredients to get a treat so delicious your friends will be begging for more.

This little slow cooker pineapple bake is the kind of easy, three-ingredient wonder that feels like it came straight out of a church cookbook from the 1970s, only simpler. You start by dumping frozen pineapple chunks in the crock, sprinkle on a bit of cake mix, dot with butter, and let the slow cooker do the rest. It tastes like a cross between a warm cobbler and a pineapple upside-down cake, with almost no effort and hardly any dishes. It’s the sort of dessert you can throw together before Sunday service or a spring potluck, then come home to a house that smells like sunshine and butter. Around here in the rural Midwest, this is the kind of “dump and go” treat that keeps friends and neighbors coming back for just one more spoonful.

Serve the pineapple bake warm right out of the slow cooker, scooped into small bowls. It’s lovely on its own, but a scoop of vanilla ice cream or a dollop of whipped cream turns it into a real company-worthy dessert. For a lighter touch, serve it alongside plain yogurt or vanilla yogurt for a brunch table. A cup of hot coffee or tea pairs nicely, and if you’re serving a bigger meal, this goes well after ham, roast pork, or grilled chicken—anything with a bit of salt to balance the sweet, buttery pineapple.

Servings: 6-8

2 pounds frozen pineapple chunks (about 6 cups, unthawed)

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

Dump the frozen pineapple chunks into the bottom of the slow cooker, spreading them into an even layer. Do not thaw the pineapple first.

Sprinkle the dry yellow cake mix evenly over the frozen pineapple chunks, covering the fruit as much as possible without stirring.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. Do not stir; the butter will soak down as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the pineapple is bubbly and hot and the top is mostly set with some golden, buttery spots.

Once cooked, turn off the slow cooker and let the pineapple bake sit, covered, for about 10 minutes to thicken slightly before serving.

Serve the pineapple bake warm, scooped straight from the slow cooker into bowls. Store any leftovers in a covered container in the refrigerator and reheat gently before serving.

You can swap the yellow cake mix for white cake mix or even a pineapple or butter-flavored cake mix for a slightly different twist on the same easy method. If you like a little texture, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. For a more tropical feel, add 1/2 cup sweetened shredded coconut on top during the last 30 minutes of cooking so it warms without burning. To keep this from becoming too sweet, you can use an unsweetened or low-sugar cake mix if you find one. If your slow cooker runs hot, check the bake a bit early so the edges don’t get too dark; every crock is a little different, especially older models. Food safety tips: Always start with frozen pineapple straight from the freezer so it stays at a safe temperature as it comes up to heat—don’t leave it sitting out for long before cooking. Cook the pineapple bake until it is piping hot and bubbly throughout and reaches at least 165°F in the center. Once it has been cooked, don’t leave the slow cooker on the “warm” setting for more than 2 hours; after that, cool leftovers promptly, transfer them to a covered container, and refrigerate. Reheat leftovers thoroughly before serving, and use within 3 to 4 days for best quality.