My grandma makes the most refreshing spring dessert with just 3 simple things. It is ridiculously easy and disappears immediately at Sunday dinner.

This slow cooker 3-ingredient lemon dump cake is one of those almost-too-easy desserts that still feels special enough for Sunday dinner. My grandma used to make a version of this every spring when the weather finally started to warm up, and it always disappeared before the dishes were even done. Everything goes right into the slow cooker—no mixing bowls, no fuss—and a few hours later you’ve got warm, bubbly lemon filling under a golden, buttery cake topping. It’s bright, comforting, and perfect for feeding a hungry family with almost no effort.

Serve this lemon dump cake warm right out of the slow cooker, spooned into small bowls. It pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of plain Greek yogurt if you like a little tang. For a simple spring dessert table, I like to set out fresh berries on the side so everyone can top their own bowl. Coffee, hot tea, or a cold glass of milk all go nicely with the sweet-tart lemon and buttery cake.

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 prevent sticking.

Dump the lemon pie filling into the bottom of the slow cooker and spread it into an even layer with a spoon or spatula. This will become the warm, gooey lemon layer.

Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Try to cover all of the filling so there are no big gaps, but do not stir. The dry mix should sit right on top of the lemon filling.

Slowly drizzle the melted butter evenly over the dry cake mix, aiming to moisten as much of the surface as you can. It is okay if there are a few dry spots; they will still bake up into a crumbly topping.

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 top is mostly set, golden in spots, and you can see the lemon filling bubbling up around the edges. The topping should look like a soft, cobbler-style cake rather than a firm, sliced cake.

Turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to thicken slightly. Steam will continue to rise, and the lemon layer will still be hot and bubbly underneath.

Spoon the warm lemon dump cake straight from the slow cooker into bowls, making sure each serving gets some of the bright lemon filling and the buttery, crumbly cake topping. Serve right away while it is still warm and gooey.

For a slightly less tart version, you can use one can of lemon pie filling and one can of peach or blueberry pie filling; it keeps the same easy method but softens the lemon a bit for picky eaters. If your family loves extra lemon, stir 1 to 2 teaspoons of finely grated lemon zest into the pie filling before adding the cake mix. A white or lemon cake mix can be swapped for the yellow cake mix if that is what you have on hand. To cut down on richness, you can use 3/4 cup butter instead of a full cup; the topping will be a bit less buttery but still delicious. For smaller households, halve the recipe and cook it in a 3- to 4-quart slow cooker, checking for doneness about 30 minutes earlier. If you need to make it ahead, cook as directed, then switch the slow cooker to WARM for up to 1 hour before serving, keeping the lid slightly vented to avoid too much condensation dripping onto the topping. Leftovers (if you have any) can be stored in the fridge and reheated in the microwave in short bursts until warm.