Pour canned cherry pie filling in the crock and 2 other pantry staples to get a sweet treat so incredible your family will be begging for more.

This 3-ingredient slow cooker vintage cherry dump cake is the kind of no-fuss dessert our moms and grandmas leaned on when they needed something sweet in a hurry. You literally pour canned cherry pie filling into the crock, sprinkle on a dry cake mix, drizzle it with melted butter, and let the slow cooker do all the work. It’s cozy, budget-friendly, and perfect for busy weeknights, potlucks, or when the kids invite friends over at the last minute. The cherries turn glossy and bubbly while the topping becomes buttery and golden around the edges—simple comfort that feels a little bit special.

Serve this cherry dump cake warm right from the slow cooker, spooned into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it extra cozy. For a little contrast, pair it with a cup of coffee for the adults and cold milk or hot cocoa for the kids. It also works nicely alongside a simple dinner like roast chicken or a pot of chili when you want a homestyle dessert that doesn’t require extra oven space.

Servings: 8

2 cans (21 ounces each) cherry pie filling

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help with easy cleanup.

Pour the canned cherry pie filling into the bottom of the slow cooker and spread it into an even layer so the cherries cover the entire base. The filling should look like a glossy, ruby-red blanket at the bottom.

Sprinkle the dry yellow cake mix evenly over the cherry pie filling. Do not stir. Gently shake the slow cooker insert or use a spoon to lightly spread the mix so all the cherries are covered.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible. It’s okay if there are a few dry spots—steam in the slow cooker will help moisten them.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the cherries are bubbling around the edges and the cake topping is set and mostly golden on top.

Turn off the slow cooker and let the dump cake sit, covered, for about 10 to 15 minutes to thicken slightly. Serve warm, scooped into bowls, and enjoy.

For a little almond twist, add 1/2 teaspoon almond extract to the cherry pie filling before spreading it in the slow cooker. If your family prefers a slightly tangier dessert, you can stir in a small handful of fresh or frozen (not thawed) tart cherries with the canned filling, keeping food safety in mind by not exceeding the slow cooker’s fill line. A white or French vanilla cake mix can be swapped in for the yellow cake mix for a slightly different flavor. If you like some crunch, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter. For picky eaters who don’t love big pieces of fruit, lightly mash the cherry filling in a bowl before adding it to the slow cooker so the texture is smoother. To reduce richness a bit, you can use 6 tablespoons of butter instead of the full stick, but make sure the surface is still fairly well moistened. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. Keep canned cherry pie filling at room temperature only as long as it takes to assemble the recipe, then start the slow cooker right away. Once cooked, do not leave the dump cake on the “warm” setting for more than 2 hours; after that, transfer leftovers to a shallow container, cool, and refrigerate within 2 hours. Reheat leftovers thoroughly until steaming before serving.