My sister makes this every summer and it disappears in seconds. Only 3 ingredients to make the ultimate bright and sweet party treat.

This slow cooker 3-ingredient lemon drop martini dump cake is the kind of bright, sweet party treat that vanishes the minute you lift the lid. My sister started making this every summer for our backyard get-togethers, and now it’s the one dessert everyone asks for by name. It has all the sunny, tangy flavor of a lemon drop martini—minus the alcohol—baked into a gooey lemon filling with a buttery, golden crust. Everything goes right into the slow cooker, so it’s perfect for busy days, hot weather when you don’t want the oven on, or when you just need something easy that still feels special.

Spoon the warm lemon dump cake straight from the slow cooker into small bowls or clear cups so everyone can see that gooey yellow center and crisp edges. It’s wonderful on its own, but a little whipped cream or a small scoop of vanilla ice cream makes it feel extra fancy for parties. For a fun “lemon drop” touch, you can sprinkle a tiny bit of granulated sugar or crushed lemon candies over the top right before serving. I like to pair it with simple snacks like pretzels or salty nuts—the sweet-tart lemon really pops next to something salty—and a big pitcher of lemonade or iced tea for the kids and sparkling water for the adults.

Servings: 8-10

2 cans (21 ounces each) lemon pie filling

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter to help keep the cake from sticking.

Spread the lemon pie filling evenly over the bottom of the slow cooker. Take a moment to nudge it into the corners so you get that bright, gooey lemon in every scoop.

Sprinkle the dry lemon cake mix evenly over the pie filling. Do not stir. Try to cover all the filling so you don’t have dry patches that stay powdery.

Slowly drizzle the melted butter evenly over the dry cake mix, aiming to moisten as much of the surface as you can. Some dry spots are okay; they’ll turn into little crunchy, buttery bits as it cooks.

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 is mostly set, the edges are golden and crisp, and the lemon filling is bubbling up around the crust. The texture will be wet and crumbly, more like a cobbler than a sliceable cake.

Turn off the slow cooker and let the cake sit, covered, for about 10 to 15 minutes to set slightly. This helps the gooey lemon layer thicken just a bit while keeping that bubbly, bright yellow look.

Serve the lemon drop dump cake warm, scooping it straight from the slow cooker into bowls. Be careful of hot steam when you lift the lid and when you dig into the bubbling lemon filling.

For a milder lemon flavor, you can swap one can of lemon pie filling for a can of plain apple or cherry pie filling, but keep in mind that will change the classic lemon drop taste. If you can’t find lemon cake mix, yellow cake mix works in a pinch; just know the lemon flavor will be a little softer, so you might want to add a teaspoon of finely grated lemon zest if you have it on hand. For picky eaters who don’t love strong tart flavors, serve their portion with extra whipped cream or vanilla ice cream to mellow out the tang. If you’re serving a crowd, you can double the recipe in a larger slow cooker—just add 30 to 45 minutes to the cooking time and watch for the same golden edges and bubbling center. To keep the texture from getting soggy at parties, leave the slow cooker on the WARM setting and keep the lid slightly vented with a wooden spoon so excess moisture can escape. Food safety tips: Make sure the dessert reaches a good bubbling point around the edges so everything is heated through properly. Once cooked, don’t leave the cake at room temperature for more than 2 hours; after that, cover and refrigerate leftovers. Reheat leftovers in the microwave until hot in the center, and use within 3 to 4 days. Always handle the slow cooker insert carefully—it stays very hot even after you turn it off, so use oven mitts and keep kids’ hands away from the sides and the steam when you open the lid.