Pour a can of crushed pineapple in the slow cooker and 2 other pantry items to get a baked delight so amazing your husband will be begging for more!

This 3-ingredient slow cooker sunshine dessert is my go-to when I want something warm, cozy, and sweet without turning on the oven or dirtying a bunch of dishes. It starts with a can of crushed pineapple poured straight into the slow cooker, then gets topped with two simple pantry staples to create a golden, cake-like “baked” delight. It’s the kind of dump-and-go dessert you can throw together after work, let it bubble away while you handle the evening chaos, and then scoop up warm bowls of sunshine that will have your husband (and everyone else) asking for seconds.

Serve this sunshine dessert warm, straight from the slow cooker, scooped into bowls. It’s amazing on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it extra special. If you want a little texture, sprinkle toasted coconut or chopped pecans on top right before serving. For an easy weeknight treat, pair it with coffee or hot tea; for a more special occasion, serve it after a light dinner like grilled chicken and a simple salad so there’s plenty of room for dessert.

Servings: 6

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

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

Pour the entire can of crushed pineapple, including all the juice, into the bottom of the slow cooker. Spread it out into an even layer so the surface is covered. It should look like a bright, chunky pineapple base at the bottom.

Sprinkle the dry yellow cake mix evenly over the pineapple. Do not stir. Gently shake the slow cooker or use a spoon to lightly spread the mix so it covers the pineapple from edge to edge.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as possible. It’s okay if some dry spots remain; they’ll hydrate as the dessert cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the top looks set, the edges are golden, and the pineapple is bubbly around the sides. The texture will be like a soft, spoonable cobbler or dump cake rather than a firm sliceable cake.

Turn off the heat and let the dessert sit, covered, for 10 to 15 minutes to set slightly. Scoop the warm sunshine dessert into bowls and serve as-is or topped with ice cream or whipped cream.

For a slightly tangier version, swap half of the crushed pineapple with a can of drained mandarin oranges and gently spread them over the pineapple before adding the cake mix. If you prefer things less sweet, use a pineapple in 100% juice (not heavy syrup) and a reduced-sugar yellow cake mix. To add texture, sprinkle 1/2 cup of shredded coconut or chopped pecans over the dry cake mix before drizzling on the butter. You can also change the flavor by using white cake mix, pineapple cake mix, or even lemon cake mix for extra brightness. For easier weeknight prep, you can assemble the layers directly in the slow cooker crock the night before (pineapple on bottom, cake mix on top), cover, and refrigerate; just add the melted butter right before turning on the slow cooker. Leftovers reheat well in the microwave—store them covered in the fridge for up to 3 days and warm individual portions for 20–30 seconds before serving.