Pour dry powdery yellow cake mix in the pot and 2 other ingredients to get a dessert so delicious your husband will be begging for more!

This little slow cooker dessert is the kind of thing I pull out on a Friday afternoon when I’m tired but still want something sweet bubbling away for the weekend. It reminds me of the dump cakes my mother used to make for church potlucks back in rural Iowa—simple pantry staples, no fuss, and always scraped clean by the time folks went home. Here, you literally pour the dry yellow cake mix straight into the slow cooker, top it with just two more ingredients, and let it turn into a warm, gooey, spoonable treat that tastes like you fussed all day. It’s practical, comforting, and just fancy enough that your husband will be back in the kitchen asking if there’s any left.

Serve this warm right out of the slow cooker, spooned into bowls. A scoop of vanilla ice cream or a dollop of whipped cream melts down into all the nooks and crannies and makes it extra special. A cup of coffee or hot tea is perfect alongside, especially if you’re lingering over a late Sunday supper. If you have leftovers, this dessert is lovely cold or gently rewarmed, and a handful of toasted nuts or a drizzle of caramel sauce on top never hurt anyone.

Servings: 6-8

1 (15.25-ounce) box dry yellow cake mix (unprepared, straight from the box)

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

Pour the entire box of dry yellow cake mix evenly into the bottom of the slow cooker. Do not add eggs, water, or oil—use the cake mix as a dry powdery base. Gently shake or tilt the slow cooker so the mix forms an even layer, as in a flat, sandy bed.

Open the can of crushed pineapple and pour it evenly over the dry cake mix, including all the juice. Use the back of a spoon to spread the pineapple so it covers most of the surface, but do not stir it into the cake mix; just let the liquid soak down naturally.

Slowly drizzle the melted butter evenly over the top, trying to cover as much of the pineapple and dry mix as possible. Again, do not stir. Leaving the layers mostly undisturbed is what gives you that tender, cobbler-like texture with a few golden, buttery pockets.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the top looks set and the edges are bubbly and lightly browned. The center should be soft and spoonable, more like a cobbler than a sliceable cake.

Once done, turn off the heat and let the dessert rest, covered, for about 10 to 15 minutes so it can thicken slightly. Spoon warm portions straight from the slow cooker into bowls and serve as is or with ice cream or whipped cream.

You can easily nudge this recipe in different directions while keeping the same 3-ingredient spirit. For a slightly tangier version, swap the crushed pineapple for a can of cherry pie filling or apple pie filling—just spread it over the dry cake mix and drizzle with butter as directed. If your slow cooker tends to run hot, check the dessert about 15 minutes early the first time you make it to avoid over-browning; every appliance has its own personality. For a bit of crunch, you can sprinkle 1/2 cup chopped pecans or walnuts over the top along with the butter (this adds a fourth ingredient, but it’s a nice Sunday treat). If you prefer salted butter, that works fine and gives a pleasant sweet-salty balance. Food safety tips: Always make sure the dessert reaches a good, hot temperature in the center before serving; it should be steaming when you lift the lid. Keep the lid on during cooking to maintain a safe temperature and even heating. Refrigerate leftovers within 2 hours of serving in a shallow container, and reheat individual portions gently in the microwave or enjoy cold. Do not leave the slow cooker on the “warm” setting for more than 2 to 3 hours after cooking is finished, as that can keep food in the temperature range where bacteria grow best.