Dump raw halved cherries in the pot and 2 other items to create a treat so delicious your family will be begging for more.

This 3-ingredient slow cooker Fourth of July cherry treat is the kind of dessert you make when you want big flavor with almost no effort. You literally dump raw halved cherries into the slow cooker, add a simple cake mix and a bit of butter, and let the heat do the rest. It’s a cousin of the old-fashioned “dump cake” that became popular in American home kitchens in the 1960s—minimal prep, pantry-friendly, and endlessly adaptable. Using fresh, raw cherries instead of canned filling gives the dessert a brighter, more natural cherry flavor and a lovely texture that feels just right for summer cookouts and fireworks in the backyard.

Serve this warm straight from the slow cooker, spooned into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is classic, and the creaminess balances the tart-sweet cherries and buttery cake topping. For a festive Fourth of July touch, add a few fresh blueberries and an extra scatter of halved cherries on top for a red, white, and blue effect. It pairs nicely with grilled foods—think burgers, brats, or barbecue—because the dessert is rich but not fussy, and you can keep it on the “warm” setting so guests can help themselves throughout the evening.

Servings: 6-8

6 cups fresh cherries, rinsed, pitted, and halved

Prepare the cherries: Rinse the cherries under cool running water, drain well, then pit and halve them. You should end up with about 6 cups of raw halved cherries. If they’re very juicy, pat them lightly with a paper towel so they don’t add excess liquid.

Layer cherries in the slow cooker: Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a thin film of butter or neutral oil to help prevent sticking. Dump all of the raw halved cherries into the bottom of the slow cooker and spread them into an even layer so they cover the base completely.

Add dry cake mix: Sprinkle the dry yellow cake mix evenly over the cherries, covering them from edge to edge. Do not mix or stir; you want the cherries on the bottom and the dry mix forming a layer on top so it can hydrate and turn into a cobbler-like topping as it cooks.

Pour on the butter: Slowly drizzle the melted butter evenly over the top of the dry cake mix, aiming to moisten as much of the surface as possible. Some dry spots are fine; steam from the cherries will help hydrate those areas during cooking. Again, do not stir.

Cook the cherry treat: Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the cherries are bubbling around the edges and the cake layer on top looks set and mostly cooked through. The surface may look a bit craggy and golden in spots, which is exactly what you want.

Check for doneness: Carefully lift the lid away from you to avoid steam. Use a spoon to gently peek into the center. The cake layer should be moist but cooked (not raw or powdery), and the cherries should be soft and juicy. If there are still obvious dry patches of cake mix, cover and cook for another 15–30 minutes, checking occasionally.

Rest and serve: Turn the slow cooker to the WARM setting and let the dessert rest for about 10–15 minutes so the juices thicken slightly. Spoon the warm cherry treat into bowls and serve as is or with ice cream or whipped cream. Keep the lid partially on if you’re serving over time so it stays warm without becoming too steamy.

For a slightly more tart dessert, use a mix of sweet and sour cherries if you can find them at the market; just keep the total volume around 6 cups. You can also swap the yellow cake mix for white cake mix or even a lemon cake mix for a brighter flavor. If your cherries are very sweet, a lemon cake mix is especially nice because the citrus balances the richness. For a bit of texture, sprinkle 1/2 cup of chopped nuts (such as pecans or almonds) over the dry cake mix before drizzling on the butter. If you prefer a less buttery topping, you can reduce the melted butter to 6 tablespoons, but be aware the top will be a bit drier and more crumbly. Food safety tips: Always rinse cherries under cool running water before pitting to remove any dirt or debris. Discard any cherries that are moldy or have an off smell. When pitting, check for any remaining pits or pit fragments—biting into one can be unpleasant and potentially harmful to teeth. The dessert should reach a safe hot temperature in the slow cooker; keep it on WARM for up to 2 hours for serving, then refrigerate leftovers in a shallow container within 2 hours of cooking. Reheat leftovers thoroughly until steaming before serving. If you’re cooking outdoors or transporting this for a Fourth of July gathering, keep the slow cooker plugged in until serving time, and avoid letting it sit at room temperature for extended periods.