Pour canned lemon pie filling in the slow cooker and 3 other simple ingredients to get a sweet treat so delicious your friends will be begging for more.

This 4-ingredient slow cooker lemon citrus treat is the kind of low-effort, high-reward dessert I lean on for Memorial Day gatherings when the grill is busy and oven space is precious. Canned lemon pie filling does the heavy lifting, giving you bright, sunny flavor with almost no prep work. Slow cooking transforms it into a warm, spoonable dessert with a tender, cake-like topping—almost like a citrus cobbler or dump cake, but even simpler. It’s a very American potluck-style dessert: pantry-friendly, forgiving, and designed to be shared outdoors with friends who will absolutely come back for seconds.

Serve this lemon treat warm straight from the slow cooker, spooned into small bowls. It pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of plain Greek yogurt if you like a little tang. For a Memorial Day spread, I like to set it out alongside grilled burgers, corn on the cob, and a simple green salad—then finish with this bright, citrusy dessert and some fresh berries on top. A cup of coffee, iced tea, or a light sparkling wine also works nicely with the sweet-tart lemon flavor.

Servings: 8

2 cans (21 ounces each) lemon pie filling

Lightly grease the insert of a 4- to 6-quart slow cooker with nonstick spray or a thin film of butter. This helps the dessert release easily and makes cleanup simpler.

Pour the canned lemon pie filling into the bottom of the slow cooker and spread it into an even layer. It should look like a thick, bright yellow pool of filling across the base of the insert.

In a medium bowl, add the dry yellow cake mix and lemon zest. Stir with a fork or whisk just until the zest is evenly distributed through the dry mix. You’re not adding any liquid to the cake mix at this point.

Sprinkle the dry cake mix and zest mixture evenly over the lemon pie filling in the slow cooker. Try to cover the filling as completely as possible, but don’t worry if a little filling peeks through in spots.

Slowly drizzle the melted butter evenly over the surface of the dry cake mix. Aim to moisten as much of the top as you can; a few dry patches are fine, as they’ll hydrate with steam as it cooks.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top is set and mostly dry to the touch and the lemon filling is bubbling up around the edges. The texture will be soft and spoonable, not a firm cake.

Turn off the slow cooker and let the dessert rest, covered, for 10–15 minutes to set slightly. This brief rest helps the layers settle and makes it easier to scoop.

Spoon the warm lemon citrus treat into bowls and serve as-is, or top with ice cream, whipped cream, or fresh berries. Keep the slow cooker on the “warm” setting for up to 1 hour if serving at a party, and replace the lid between servings to retain moisture.

You can easily adapt this slow cooker lemon dessert to what you have on hand. For a slightly more complex citrus profile, replace the lemon zest with a mix of lemon and orange zest, or add 1 teaspoon of pure vanilla extract to the melted butter before drizzling. If you prefer a less sweet dessert, use a white cake mix instead of yellow for a lighter flavor, or fold a cup of fresh berries (such as blueberries or raspberries) gently into the lemon pie filling before adding the cake mix. For a richer finish, sprinkle 1/2 cup of shredded coconut or sliced almonds over the top after drizzling the butter. If you need to keep it dairy-free, use a dairy-free cake mix and substitute a neutral vegetable oil or dairy-free buttery spread for the butter, knowing the texture will be slightly different and a bit less crisp on top. Food safety tips: Always start with a clean slow cooker insert and utensils. Keep canned lemon pie filling stored according to package directions and do not use if the can is damaged, bulging, or past its expiration date. Because this dessert is quite moist and warm, do not leave it at room temperature for more than 2 hours (or 1 hour if the weather is very hot at an outdoor gathering). After serving, cool leftovers promptly, transfer them to a shallow, covered container, and refrigerate; enjoy within 3–4 days, reheating individual portions gently in the microwave or on the low setting of the slow cooker.