My aunt has used this trick for years whenever a craving hits. Toss 3 simple pantry staples into the pot and scoop out the warmest, most gooey sweet treat imaginable.

This slow cooker 3-ingredient chocolate lava cake is my go-to trick when a chocolate craving hits and I don’t have the time or energy for a fussy dessert. It’s based on the old-fashioned chocolate pudding cake my aunt used to make, but simplified down to three pantry staples you can toss straight into the slow cooker. A boxed cake mix, a can of pudding, and some chocolate chips melt together into a warm, gooey, scoopable treat that tastes like you fussed, even though you barely lifted a finger.

Spoon the warm cake and molten pudding into shallow bowls or onto small white plates so you can really see the gooey center. It’s lovely just as it is, but a scoop of vanilla ice cream or a dollop of whipped cream melts into the warm chocolate and makes it extra special. For kids, I like to add a few sprinkles on top; for adults, a light dusting of cocoa powder or a drizzle of chocolate syrup feels a bit more grown-up. A cup of coffee or cold milk on the side balances all that rich chocolate.

Servings: 6–8

1 box (15.25 ounces) chocolate cake mix

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

Pour the dry chocolate cake mix directly into the bottom of the slow cooker. Use a spoon or clean hands to spread it into an even layer, breaking up any big clumps. Do not add eggs, oil, or water—the mix goes in dry.

Spoon the canned chocolate pudding over the dry cake mix. Use the back of the spoon to gently spread the pudding so it mostly covers the surface. It doesn’t have to be perfect; a few bare spots are fine and actually help create more lava-like pockets.

Sprinkle the chocolate chips evenly over the top. As everything cooks, the chips will melt down into the pudding and cake mix, giving you that extra gooey, molten center.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. The top should look set and cake-like around the edges, while the center will still look glossy and pudding-like. Avoid lifting the lid during the first 90 minutes so the cake can rise and steam properly.

Once the edges are firm and a bit of bubbly chocolate is peeking through the middle, turn the slow cooker to WARM and let it sit for 10 to 15 minutes. This short rest helps the lava settle into thick, spoonable pockets without overcooking.

To serve, use a large spoon to scoop down through the cake, making sure to get both the soft cake and the molten chocolate from the bottom. Serve warm on plates or in bowls, and enjoy right away while it’s still gooey.

For picky eaters, you can swap the semi-sweet chocolate chips for milk chocolate or even white chocolate chips for a sweeter, milder flavor. If you like a stronger chocolate taste, use a dark chocolate or fudge cake mix and dark chocolate chips. For a mocha twist, stir 1 to 2 teaspoons of instant coffee granules into the dry cake mix before adding the pudding. You can also change the pudding flavor—try chocolate fudge or even vanilla pudding for a lighter, marbled effect. If you need a dairy-free version, look for dairy-free cake mix, dairy-free chocolate pudding, and dairy-free chocolate chips; the method stays the same. To make individual servings feel special, scoop the lava cake into small ramekins and let everyone add their own toppings like crushed cookies, berries, or a little whipped cream. Leftovers (if you have any) can be stored in the fridge and gently reheated in the microwave in short bursts; the texture will be more like a super-moist brownie, but still very comforting.