Pour wet canned crushed pineapple in the crock and 2 other ingredients to create a treat so wonderful your friends will be begging for more.

This 3-ingredient slow cooker pineapple treat is the kind of recipe I reach for on hectic weekdays when I still want something fun and homemade. You literally pour wet canned crushed pineapple into the crock, add two pantry staples, and walk away. A few hours later, you’ve got a warm, gooey, pineapple cobbler-style dessert that tastes like you spent way more time on it than you actually did. It reminds me of the easy “dump cakes” my Midwest family brought to church potlucks, but with fewer ingredients and way less effort—perfect for busy workdays or last-minute get-togethers when you want your friends begging for seconds.

Serve this warm pineapple treat straight from the slow cooker with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the nooks and crannies. It’s also great with toasted coconut or chopped nuts sprinkled on top for a little crunch. If you’re keeping things simple, just spoon it into bowls and serve with hot coffee or iced tea. For a more special dessert spread, pair it with fresh berries and a light green salad to balance the sweetness.

Servings: 6

1 can (20 ounces) crushed pineapple in juice, undrained (wet)

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help with cleanup.

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 so the bottom is completely covered with the wet pineapple.

Sprinkle the dry yellow cake mix evenly over the pineapple layer. Do not stir; you want the dry mix sitting right on top of the wet pineapple.

Slowly drizzle the melted butter evenly over the surface of the dry cake mix, trying to cover as much of the mix as possible. It’s okay if a few dry spots remain; the steam from the pineapple will help moisten them as it cooks.

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

Turn off the slow cooker and let the dessert sit, covered, for about 10–15 minutes to thicken slightly. The texture will be like a soft cobbler with a gooey, pudding-like pineapple layer underneath.

Spoon the warm pineapple treat into bowls and serve as-is or with your favorite toppings like vanilla ice cream or whipped cream.

For a lighter version, you can use crushed pineapple in juice (not syrup) and reduce the butter to 6 tablespoons; just know the top may be a bit less rich and crisp. If you like extra flavor, stir 1 teaspoon of vanilla extract or 1/2 teaspoon of ground cinnamon into the melted butter before drizzling it on. You can also swap yellow cake mix for white, pineapple, or even lemon cake mix for a different twist. For a tropical vibe, sprinkle 1/2 cup shredded sweetened coconut or chopped pecans over the dry cake mix before adding the butter. If you prefer a firmer texture, cook toward the longer end of the time range and let it rest a bit longer before serving. Food safety tips: Always use canned pineapple that is within its expiration date and discard the can if it’s bulging, rusted, or badly dented. Keep the slow cooker covered while cooking so it maintains a safe temperature; avoid lifting the lid frequently, which can extend cook time. Once cooked, don’t leave the dessert sitting on the warm setting for more than 2 hours; cool leftovers promptly, transfer to an airtight container, and refrigerate within 2 hours of cooking. Reheat leftovers thoroughly until steaming before serving.