My aunt makes this sweet treat every summer and it vanishes instantly. Only 3 ingredients to make the ultimate pool day dessert.

This slow cooker 3-ingredient pina colada dump cake is exactly the kind of breezy dessert my aunt brings to every summer pool day. It goes into the pot in minutes and somehow disappears even faster once it’s done. The concept is pure Midwestern potluck magic: canned fruit on the bottom, cake mix on top, and just enough rich coconut cream to turn everything into a warm, spoonable, pineapple-coconut cobbler. It’s inspired by classic dump cakes from church basements and backyard barbecues, but with the sunny flavor of a pina colada—no mixer, no fuss, and only three ingredients.

Serve this cake warm right from the slow cooker, spooned into bowls so you get both the fluffy golden topping and the juicy pineapple-coconut layer underneath. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream plays up the pina colada vibe, and a few extra toasted coconut flakes on top make it feel special with almost no effort. Pair it with iced coffee, cold brew, or a light sparkling wine for adults. It’s ideal for casual gatherings—set the slow cooker on the buffet, leave a big spoon in the pot, and let everyone help themselves between dips in the pool.

Servings: 8-10

2 cans (20 ounces each) crushed pineapple in juice, undrained

Lightly grease the insert of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking and make cleanup easier.

Pour the crushed pineapple with all of its juice into the bottom of the slow cooker and spread it into an even layer so it fully covers the base.

Shake the can of coconut cream (or full-fat coconut milk) very well to combine the thick cream and liquid, then pour it evenly over the pineapple. Use a spoon or spatula to gently swirl the coconut into the pineapple without fully mixing; you want a marbled, juicy base layer.

Sprinkle the dry yellow cake mix evenly over the pineapple-coconut mixture. Do not stir. Use your fingers or the back of a spoon to gently spread the mix so it covers the fruit from edge to edge in a fairly even layer.

Place a layer of paper towels or a clean kitchen towel over the top of the slow cooker insert (not touching the cake), then set the lid on top of the towel. This helps absorb excess condensation so the cake topping turns out fluffy and lightly golden instead of soggy.

Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours, until the top is set, mostly dry to the touch, and lightly golden in spots, and the pineapple-coconut layer is bubbling around the edges. Avoid opening the lid during the first 2 hours so the cake can rise and set properly.

Once cooked, turn off the slow cooker and let the cake stand, covered, for 10 to 15 minutes to firm up slightly. If you like a bit of toastiness, briefly remove the insert (if it’s oven-safe) and place it under a preheated broiler for 2 to 3 minutes to lightly brown the top, watching carefully to prevent burning.

Spoon the warm pina colada dump cake into bowls, making sure each serving includes both the golden cake topping and the juicy pineapple-coconut layer underneath. If desired, garnish with a sprinkle of toasted coconut flakes or a scoop of vanilla ice cream just before serving.

For a slightly less sweet dessert, choose pineapple canned in juice rather than heavy syrup, and use unsweetened coconut cream. If you prefer a stronger coconut flavor, add a few drops of coconut extract to the pineapple-coconut layer before adding the cake mix (this keeps the recipe essentially 3 ingredients while boosting flavor). For a more traditional pina colada twist, you can replace 1/2 cup of the pineapple juice with canned coconut milk from a second can, or stir in a handful of finely chopped maraschino cherries for color—just note these are optional additions beyond the core three ingredients. To mimic the look of toasted coconut on top without extra ingredients, let the cake brown slightly under the broiler as suggested; the golden patches give a similar visual contrast. If you do choose to add real toasted coconut, sprinkle it on right before serving so it stays crisp. Food safety tips: Keep canned pineapple and coconut cream at room temperature only while you’re assembling the recipe; refrigerate leftovers within 2 hours of cooking. Store leftovers in a covered container in the refrigerator for up to 3 days and reheat gently in the microwave or on LOW in the slow cooker until warmed through. If you use a slow cooker liner, make sure it’s designed for the heat level of your appliance, and always check that the slow cooker insert is fully seated and not cracked before cooking. As with any slow cooker dish, avoid lifting the lid frequently, as this extends cooking time and can keep the center from reaching a safe, hot temperature.