My sister served this at her bridal shower and every single guest asked for the recipe.

For a little extra lemon punch, you can stir 1–2 teaspoons of grated lemon zest into the lemon pie filling before adding the cake layer (this keeps the ingredient list simple in spirit, even if it technically adds a fourth). If you prefer a slightly lighter texture on top, you can use a butter-flavor yellow or lemon cake mix instead of plain yellow. For a smaller gathering, halve all ingredients and use a 3- to 4-quart slow cooker, checking for doneness earlier.

To dress it up for showers or holidays, spoon the warm pudding cake into small glass dishes and top with whipped cream and a few fresh raspberries or blueberries.

Food safety tips: Always cook this dessert on LOW or HIGH as directed; do not use the “keep warm” setting for the initial cooking, as it may not heat the dessert evenly or safely. Because of the moist, pudding-like center, refrigerate leftovers within 2 hours of serving. Reheat leftovers until hot and steaming before eating, and discard any portions that have sat out at room temperature for more than 2 hours. If using a very old slow cooker, make sure the cord and insert are in good condition, and never leave it unattended on an unstable or cluttered surface.