Pour canned red fruit filling in the slow cooker and 3 other simple ingredients to get a dessert so delicious your husband will be begging for more.

This 4-ingredient slow cooker red fruit dessert is my go-to when I want something warm, cozy, and homemade-tasting without spending my whole evening in the kitchen. It starts with canned red fruit filling—think cherry or mixed berry—poured straight into the slow cooker, then gets dressed up with just three more pantry staples. The result is a glossy, ruby red, jammy fruit layer on the bottom with a sweet, buttery topping that tastes like a cross between cobbler and dump cake. It’s the kind of simple, hands-off dessert that makes weeknights feel special and has my husband circling back to the kitchen for seconds.

Serve this slow cooker red fruit dessert warm, scooped straight from the crock into bowls. It’s perfect with a big scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt if you’re sneaking it in as a brunch treat. I like to sprinkle a few chopped nuts or granola on top for crunch if I have them. Pair it with coffee after dinner, or keep it cozy and simple with a mug of hot tea or cocoa on a chilly night.

Servings: 6

2 cans (21 ounces each) red fruit pie filling (cherry, strawberry, or mixed berry)

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

Open the canned red fruit pie filling and pour it into the bottom of the slow cooker. Use a spatula or spoon to spread it into an even layer so the bottom is fully covered in glossy red fruit.

Drizzle the vanilla extract over the fruit filling and gently swirl it in with your spatula so it’s lightly mixed throughout.

Sprinkle the dry cake mix evenly over the top of the fruit layer. Do not stir; you want the dry mix to sit on top of the fruit like a blanket.

Slowly pour the melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible. It’s okay if a few dry spots remain; they will hydrate as the dessert cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the top is set, the edges are golden, and the fruit is bubbling around the sides.

Turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to thicken slightly. The fruit layer will still be glossy and saucy at the bottom, with a soft, spoonable cake-like topping.

Scoop the warm dessert into bowls, making sure to dig all the way down to get both the ruby red fruit filling and the buttery topping in every serving. Serve as-is or with ice cream or whipped cream on top.

You can swap the red fruit filling to match your family’s favorites—cherry pie filling is classic, but strawberry, raspberry, or a mixed berry pie filling all work beautifully as long as you keep the total amount close to 42 ounces. For a slightly less sweet version, use a white or French vanilla cake mix instead of yellow, or sprinkle 1/4 teaspoon of cinnamon over the fruit before adding the cake mix for a warm, cozy flavor. If you like texture, add 1/2 cup chopped pecans or walnuts on top of the cake mix before pouring on the butter. To make this dairy-free, use a dairy-free cake mix (check the label) and swap the butter for an equal amount of dairy-free buttery spread or coconut oil, knowing the flavor will change slightly. For food safety, always cook on HIGH or LOW as directed until the dessert is hot and bubbling throughout; slow cookers can vary, so check the center to be sure it’s heated through before serving. Turn off and unplug the slow cooker once you’re done, and refrigerate leftovers in a covered container within 2 hours of cooking. Reheat leftovers gently in the microwave until steaming hot before eating.