My grandmother could not believe how bright and gooey this citrus dessert turned out. It is the perfect sweet bite and only needs 3 ingredients to make.

This slow cooker 3-ingredient lemon cobbler is one of those almost-too-easy desserts that still feels special enough for Sunday dinner. It reminds me of the bright, gooey citrus desserts my grandmother used to make, but without all the fuss. With just a lemon pie filling, a box of cake mix, and butter, the slow cooker does all the work, leaving you with a bubbly lemon layer on the bottom and golden, buttery cake crumbles on top. It’s perfect for busy nights, potlucks, or anytime you want a sweet bite that tastes like you spent all afternoon in the kitchen.

Serve this lemon cobbler warm right out of the slow cooker, scooped into bowls so you get both the gooey citrus filling and the golden cake topping. 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 family dessert night, I set the slow cooker on the counter and let everyone scoop their own, then add their favorite toppings—fresh berries, a sprinkle of powdered sugar, or crushed graham crackers all work nicely.

Servings: 6-8

2 cans (21 ounces each) lemon pie filling

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking.

Spread the lemon pie filling evenly over the bottom of the slow cooker, making sure it reaches all the edges so you get a bright, gooey citrus layer in every scoop.

Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Do not stir; you want the cake mix to sit on top so it bakes into a crumbly, golden topping.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. It’s okay if a few dry spots remain—those will turn into crispier bits.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 3 hours, or on LOW for 3 to 4 hours, until the top is mostly set, the edges are golden, and the lemon filling is bubbling up around the sides.

Once done, turn off the slow cooker and let the cobbler sit, covered, for about 10 to 15 minutes. This helps the gooey lemon layer thicken slightly while keeping that soft, crumbly topping.

Serve the lemon cobbler warm, scooping down through the golden cake layer to get plenty of bright, bubbly lemon filling in each bowl. Add ice cream, whipped cream, or fresh berries if you like.

For a slightly less sweet version, you can use lemon curd thinned with a splash of water in place of one can of lemon pie filling, which gives a stronger citrus punch. If your family loves extra tang, stir a teaspoon of grated lemon zest into the pie filling before adding it to the slow cooker. For picky eaters who prefer milder flavors, swap yellow cake mix for white cake mix, which softens the lemon just a bit. You can also use salted butter instead of unsalted for a sweet-salty contrast in the crumbly topping. To make it feel more like a spring or summer dessert, top each serving with fresh berries—blueberries and raspberries are especially nice with the bright lemon. If you need to keep it warm for a party or potluck, switch the slow cooker to the WARM setting once it’s done; just crack the lid slightly with a wooden spoon so excess steam can escape and the topping doesn’t get soggy. Leftovers can be stored in the fridge and reheated gently in the slow cooker on LOW or in the microwave; the texture will be a bit softer but still wonderfully gooey and comforting.