My sister makes this every summer and it disappears in seconds. Only 3 ingredients to make the ultimate poolside dessert.

Every summer when the heat settles in and the grandkids take over the pool, my sister brings out this slow cooker 3-ingredient tequila sunrise dump cake and it’s gone before anyone’s swimsuit has a chance to dry. It’s a playful twist on the classic Midwestern dump cake, dressed up with the bright orange and cherry colors of a tequila sunrise—but without the actual alcohol, so everyone can dig in. You just layer canned fruit, sprinkle on a cake mix, dot it with butter, and let the slow cooker do the work. It bubbles up into a golden, buttery topping over a sunset-colored filling, and you can carry the whole crock right out to the patio for scooping.

Serve this warm right out of the slow cooker, spooned into bowls. It’s wonderful all by itself, but a scoop of vanilla ice cream or a dollop of whipped topping melts down into the nooks and crannies and makes it extra special. For a true poolside spread, set it alongside a big bowl of fresh melon, some salty snacks like pretzels or chips, and tall glasses of lemonade or a mocktail with orange and cherry flavors to echo the dessert.

Servings: 8-10

2 cans (about 20 oz each) pineapple tidbits in juice, undrained

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help with cleanup.

Pour the pineapple tidbits with all their juice into the bottom of the slow cooker and spread them into an even layer. The juice helps create that juicy, sunrise-like base.

Spoon the cherry pie filling over the pineapple, spreading it gently so you see both bright red cherry and sunny yellow pineapple peeking through. Do not stir; the layers give you that pretty sunrise effect.

Sprinkle the dry yellow cake mix evenly over the fruit layer, covering all the fruit as much as possible. Again, do not stir; just let the cake mix sit on top like a blanket.

Place a clean kitchen towel or a double layer of paper towels over the top of the slow cooker crock, then set the lid on top of the towel. This helps catch condensation so the topping stays more crumbly and golden instead of soggy.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for about 4 hours, until the top is set, dry-looking in spots, and lightly golden, and the fruit is bubbling around the edges. Slow cookers vary, so start checking toward the earlier time.

Once done, turn off the slow cooker and let the dessert sit with the lid off for about 15 minutes to let the topping firm up slightly. The filling will be very hot and bubbly.

Spoon the warm dump cake straight from the slow cooker into bowls. Be sure to dig down so everyone gets both the golden topping and the bright orange-and-red fruit filling underneath.

To lean even more into the tequila sunrise idea without adding alcohol, you can replace one can of pineapple with a large can (about 11–15 oz) of mandarin oranges in juice, undrained, for extra orange color and flavor. If you do want an adults-only version, you can stir 1/4 to 1/3 cup tequila into the pineapple and juice before layering the cherry pie filling; keep in mind that alcohol doesn’t fully cook off in a slow cooker, so serve clearly labeled and only to adults. For a richer topping, dot 1/2 cup cold butter (cut into small pieces) evenly over the dry cake mix before cooking; this keeps you at three core ingredients but gives you a more buttery, crisp top, much like the old Midwestern cobblers many of us grew up with. You can also swap the yellow cake mix for white or even a lemon cake mix for a brighter flavor. If you’re cooking in very hot weather, be sure to keep the slow cooker on a stable, heat-safe surface away from splashing pool water and out of reach of children. Always check that the fruit mixture is bubbling hot in the center before serving to ensure it’s heated through. Leftovers should be cooled, covered, and refrigerated within 2 hours; reheat gently in the microwave or on LOW in the slow cooker until warm. Those with gluten sensitivities can use a gluten-free yellow cake mix, following the same directions. As with any very hot, bubbly dessert, remind guests to let their bowls cool slightly before eating so no one burns their mouth.