My sister makes this tropical treat for every pool party and it is always a massive hit. You only need 3 ingredients for the ultimate summer dessert!

This slow cooker 3-ingredient Malibu sunset dump cake is the kind of easy summer dessert my sister hauls out for every pool party and church picnic. It tastes like a tropical cocktail turned into a warm, gooey cobbler—bright pineapple, sweet cherry, and a buttery golden cake layer on top. Around here in the rural Midwest, we’ve always leaned on simple dump cakes for big gatherings, and this one is my sister’s “fancy” version that still only needs three pantry-friendly ingredients and a slow cooker. You pile everything in, turn it on, and by the time the afternoon sun starts to sink, you’ve got a bubbly, sunset-colored dessert that everyone lines up for.

Serve this warm right out of the slow cooker, scooped into bowls so you catch both the golden cake and the syrupy fruit. A scoop of vanilla ice cream or a dollop of whipped topping melts down into all those little nooks and crannies. For a true pool-party spread, set it out alongside a simple fruit salad or sliced melon, and maybe a pitcher of lemonade or iced tea. If you want to lean into the tropical theme, sprinkle each serving with a few toasted coconut flakes or extra maraschino cherries on top.

Servings: 8-10

1 (20-ounce) can crushed pineapple in juice, undrained

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin wipe of softened butter to help prevent sticking and make cleanup easier.

Pour the entire can of crushed pineapple with all its juice into the bottom of the slow cooker. Use a spoon to spread it into an even layer so it fully covers the bottom.

Spoon the cherry pie filling over the pineapple layer. Gently spread it out so most of the pineapple is covered, but don’t worry if the layers mix a little—that marbled “sunset” look is part of the charm.

Sprinkle the dry yellow cake mix evenly over the top of the fruit. Try to cover all the fruit with a fairly even layer of dry mix; use clean, dry fingers or the back of a spoon to gently spread it out, but do not stir it into the fruit.

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

Cook on HIGH for 2.5 to 3 hours, or on LOW for about 4 hours, until the top looks set and mostly dry, with some spots of moist, syrupy crumbs and the fruit is bubbling around the edges. Every slow cooker runs a little differently, so start checking near the earlier time.

Turn off the slow cooker and let the dump cake rest, uncovered, for about 15 to 20 minutes. This helps the layers settle and thicken so it’s easier to scoop while still warm and gooey.

To serve, spoon the warm cake straight from the slow cooker into bowls, making sure each serving has some golden cake, bright red cherry, and juicy pineapple. Add ice cream or whipped topping if you like, and enjoy.

For a stronger tropical feel, you can add 1 teaspoon of coconut extract to the pineapple layer or sprinkle 1/2 cup of sweetened shredded coconut over the fruit before adding the cake mix, though this will technically add extra ingredients beyond the base three. Some folks like to drizzle 1/4 cup of melted butter over the dry cake mix for a richer, more cobbler-like top; if you do, pour it as evenly as you can and avoid stirring. You can also swap in a white or pineapple-flavored cake mix if that’s what you have on hand. If you prefer a less sweet dessert, look for pineapple canned in its own juice rather than heavy syrup, and you can use a “light” cherry pie filling. For a party, keep the slow cooker on WARM once it’s done so guests can help themselves; just stir the edges gently if they start to brown too much. Food safety tips: Always use canned fruit that is within its expiration date and has no bulging or damaged cans. Keep the slow cooker covered during cooking so it maintains a safe temperature. Leftovers should be cooled, then transferred from the slow cooker crock into shallow containers and refrigerated within 2 hours; enjoy within 3 to 4 days. Reheat leftovers thoroughly until steaming before serving, and discard any portion that has sat out at room temperature for more than 2 hours, especially in hot weather at pool parties or picnics.