My aunt practically forced me to try this vibrant pastel bake. Just 3 ingredients. Make an incredibly moist and fluffy dessert that screams spring

This slow cooker 3-ingredient pistachio cake is the kind of recipe that gets passed around at family gatherings. My aunt practically forced me to try it one Easter, and I’m so glad she did. It turns into the softest, most moist pastel-green cake that just screams spring, and it all happens right in your slow cooker. No fancy steps, no long ingredient list—just three simple things you can keep on hand for an easy dessert that feels special but is totally doable on a busy weeknight.

Serve this pistachio cake warm right out of the slow cooker, scooped into bowls so everyone can see that tender, pale green crumb. It’s lovely on its own, but a spoonful of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce makes it feel extra celebratory. For a spring brunch or Easter spread, pair it with fresh berries and coffee or hot tea. If you’re serving kids, let them sprinkle a few extra chopped pistachios or pastel sprinkles on top for fun.

Servings: 8

1 (15.25-ounce) box white cake mix

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of softened butter. Make sure to coat the bottom and about halfway up the sides so the cake releases easily and the edges can caramelize without sticking.

In a large mixing bowl, whisk together the dry white cake mix and both packets of instant pistachio pudding mix until the powders are evenly combined and you see the pale green color speckled with tiny pistachio bits.

Pour in the whole milk. Using a whisk or a hand mixer on low speed, mix just until the batter is smooth and no dry pockets remain. The batter will be thicker than pancake batter but still pourable.

Pour the batter into the prepared slow cooker and gently smooth the top with a spatula so it’s in an even layer. Avoid scraping the sides too much so the edges can brown slightly as it cooks.

Cover the slow cooker with its lid, placing a clean kitchen towel or a few paper towels under the lid if you like to catch extra condensation. This helps keep the top of the cake from getting soggy while still staying very moist.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the cake is set in the center. You’ll know it’s done when the edges are lightly browned and caramelized against the ceramic insert, the top looks dry, and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Once done, turn off the slow cooker and remove the lid. Let the cake rest in the slow cooker for about 10 to 15 minutes. This helps it firm up slightly while staying warm and incredibly moist.

To serve, scoop the warm pistachio cake straight from the slow cooker with a large spoon or spatula. You can serve it in rustic, cozy scoops in bowls, making sure each serving has some of those golden edges along with the tender, pale green center.

Store any leftovers, once cooled, in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in short bursts to bring back that soft, warm texture.

For a lighter texture, you can swap the whole milk for 1 1/2 cups of 2% milk, though the cake will be slightly less rich. If your family likes a stronger pistachio flavor, stir in 1/2 teaspoon of almond extract along with the milk (it boosts the nutty taste without adding another true ingredient to shop for). For kids who are wary of “green food,” serve it with plenty of whipped cream or ice cream on top and call it “spring sundae cake” so the color feels fun instead of scary. If you need to use what you have, a yellow cake mix will also work, though the color will be a touch deeper and less pastel. To help the cake cook more evenly in a hotter slow cooker, you can rotate the insert halfway through the cooking time. For a slightly drier, more sliceable texture that holds its shape, let the cake cool completely in the slow cooker, then loosen the edges with a spatula and lift out large pieces with a wide spatula instead of scooping. If your slow cooker runs hot and you’re worried about burning, start checking for doneness 20 minutes early and switch to WARM once the center is set so the edges stay caramelized but not overdone.