Put canned cherry pie filling in the slow cooker and 2 other simple items to get a treat so delicious your family will be begging for more.

This 3-ingredient slow cooker cherry dessert is one of those dump-and-go recipes that feels almost too easy for how good it tastes. I first threw it together on a busy Flag Day when I wanted something red and festive but didn’t have time to fuss with a full pie. Using canned cherry pie filling as the base, plus a boxed cake mix and a little butter, you get a warm, gooey, cobbler-style treat that tastes like you spent all afternoon baking. Everything happens right in the slow cooker, starting with a glossy layer of cherry pie filling on the bottom, so cleanup is minimal and you can go about your day while dessert basically makes itself.

Serve this warm straight from the slow cooker, spooned into bowls. It’s fantastic topped with a scoop of vanilla ice cream, whipped cream, or even a dollop of vanilla Greek yogurt if you want something a bit lighter. For a Flag Day feel, add a few fresh blueberries and a little whipped cream on top to play up the red, white, and blue. Pair it with coffee after dinner, or set it out on warm mode at a cookout so guests can help themselves when they’re ready for dessert.

Servings: 6-8

2 cans (21 ounces each) cherry pie filling

Lightly grease the inside of your slow cooker with nonstick spray or a thin layer of butter to help prevent sticking.

Pour the canned cherry pie filling into the bottom of the slow cooker and spread it into an even, glossy layer so the bottom is fully covered.

Sprinkle the dry cake mix evenly over the cherry pie filling, covering the cherries completely. Do not stir; you want distinct layers.

Slowly drizzle the melted butter as evenly as possible over the dry cake mix, trying to moisten most of the surface. It’s okay if some dry spots remain; they will hydrate 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 hours, until the top is set and looks mostly baked with some golden, buttery spots and the cherry filling is bubbling around the edges.

Turn off the heat and let the dessert sit, covered, for about 10 to 15 minutes to thicken slightly. Serve warm, scooping down through the cake layer to get plenty of cherries in each serving.

For a more patriotic Flag Day look, top each serving with a generous spoonful of whipped cream and a handful of fresh blueberries to bring in the red, white, and blue. You can also swap the yellow or white cake mix for a vanilla or butter-flavor cake mix for a richer taste, or use a chocolate cake mix if your family loves a black-forest-style cherry and chocolate combo. If you prefer less sweetness, look for cherry pie filling labeled “less sugar” or “no sugar added.” For a nutty crunch, sprinkle 1/2 cup chopped pecans or sliced almonds over the cake mix before drizzling on the butter. Food safety tips: Always cook this dessert until the cherry filling is visibly bubbling around the edges and the cake layer is set in the center; slow cookers can vary in temperature, so check with a clean spoon and add 15–30 minutes if needed. Keep the lid on while cooking to maintain a safe temperature and even heating. Once cooked, do not leave the dessert on the “warm” setting for more than 2 hours; refrigerate leftovers in a shallow, covered container within 2 hours of serving. Reheat leftovers thoroughly until steaming before eating.