My neighbor brought this to our Memorial Day cookout and three people asked for the recipe before we even finished eating

This slow cooker 3-ingredient strawberry dump cake is exactly the kind of dessert that disappears before you can even clear the dinner plates. My neighbor actually brought a version of this to our Memorial Day cookout, and three people asked her for the recipe before we’d even finished our first serving. It’s that buttery, golden, and dangerously scoopable. The beauty is in how simple it is: just strawberry pie filling, a box of cake mix, and butter. Everything melts together in the slow cooker into a bright red, jammy strawberry layer with a soft, cobbler-like cake topping and caramelized edges. It’s perfect for busy days when you want something homemade without hovering over the oven.

Serve this warm right out of the slow cooker, scooped into bowls so you get plenty of the golden, buttery topping and the juicy strawberry filling in every bite. A scoop of vanilla ice cream or a dollop of whipped cream on top is pretty much mandatory at our house, especially when the cake is still hot and the ice cream starts to melt into all the little nooks. It’s also great with fresh sliced strawberries on the side to double down on the berry flavor. For a cookout or potluck, I like to set the slow cooker to “warm,” put out bowls, spoons, and a tub of ice cream, and let everyone serve themselves as they wander back for seconds.

Servings: 8-10

2 cans (21 ounces each) strawberry pie filling

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter. This helps keep the edges from sticking and encourages those caramelized bits everyone fights over.

Pour the strawberry pie filling into the bottom of the slow cooker and spread it into an even layer with a spatula, making sure it covers the entire bottom for a consistent fruit layer.

Sprinkle the dry yellow cake mix evenly over the strawberry filling. Do not stir. Use your hands or the spatula to gently spread the mix so there are no big piles or bare spots, but keep it as a dry layer on top of the strawberries.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible. Focus on the edges and any visibly dry patches; these spots are what turn into that golden, buttery crumble on top.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours. The cake is done when the top is mostly set, the edges are deep golden brown and slightly caramelized, and the strawberry filling is bubbling around the sides.

Once cooked, turn the slow cooker to WARM and let the cake sit, covered, for 15 to 20 minutes. This resting time helps the topping firm up slightly while keeping the center soft and spoonable, like a cross between cake and cobbler.

Serve the strawberry dump cake warm, scooping down through the buttery topping into the bright red strawberry layer so each serving has both. Top with vanilla ice cream or whipped cream if desired. Keep the slow cooker on WARM for up to 1 1/2 hours for serving at a party, making sure the lid is slightly vented if too much condensation builds up on top.

You can swap the yellow cake mix for white cake mix for a lighter flavor, or try a strawberry cake mix if you want a double-strawberry, almost cotton-candy-sweet version that’s a hit at kids’ parties. For a slightly less sweet, more bakery-style flavor, use a butter or French vanilla cake mix. If you like texture, sprinkle 1/2 to 3/4 cup sliced almonds, chopped pecans, or shredded coconut over the dry cake mix before adding the melted butter. For a lemony twist, stir 1 tablespoon of fresh lemon zest into the strawberry pie filling before adding it to the slow cooker, or serve with lemon sorbet instead of ice cream. If you only have salted butter, reduce added salt in any other dishes on the menu and skip adding any extra salt here; the cake will still taste great. Food safety tips: Make sure the strawberry pie filling cans are intact and not dented or bulging before use. Cook the dump cake until it is bubbling around the edges and the top is fully set; undercooking can leave pockets of raw cake mix. Once everyone has been served, turn the slow cooker to OFF after about 1 1/2 hours on WARM to avoid overcooking and drying out the topping. Refrigerate leftovers within 2 hours of turning the cooker off, transferring them to a shallow, covered container. Reheat leftovers thoroughly in the microwave or in a low oven until steaming hot before serving.