Easter Sunday Delight: Just 4 ingredients. I make it when I want dessert handled hours ahead before the grandkids arrive.

This 4-ingredient slow cooker pink velvet cake is my secret weapon for Easter Sunday, especially when I want dessert totally handled hours before the grandkids tumble through the door. It bakes up right in the slow cooker with a bubbly, marbled crimson-and-cream top that looks like you fussed way more than you did. The idea came from my love of red velvet cake, but I lightened the color to a softer pink and simplified everything so it’s literally dump, swirl, and walk away. No oven, no layers, no frosting drama—just a cozy, gooey cake that stays warm until everyone is ready for dessert.

Serve this pink velvet cake warm, straight from the slow cooker, spooned into bowls so everyone gets some of the gooey edges and that pretty marbled top. I like to add a small scoop of vanilla ice cream or a dollop of whipped cream to play up the cream swirl in the cake. Fresh berries—especially strawberries or raspberries—are perfect on the side for Easter. If you want to set it out on a dessert table, keep the slow cooker on warm and let people help themselves; it pairs nicely with coffee for the adults and cold milk for the kids.

Servings: 8-10

1 box (about 15.25 oz) white cake mix

Spray the inside of a 5- to 6-quart slow cooker generously with nonstick cooking spray to help the cake release easily and keep the edges from sticking.

In a medium bowl, whisk together the dry white cake mix and the milk until mostly smooth. Add the melted, slightly cooled butter and whisk again until you have a thick, pourable batter. It will look like a pale, creamy base.

Pour about two-thirds of the cake batter into the prepared slow cooker, spreading it gently into an even layer with a spatula. This is your creamy base layer.

Spoon the cherry pie filling over the batter in small, scattered dollops, leaving some of the pale batter peeking through. Use the back of the spoon to nudge the filling into a loose, uneven layer—don’t fully cover the batter.

Drizzle the remaining cake batter over the top in thin ribbons, focusing on any spots where the cherries are very thick. This uneven layering is what gives you that bubbly, marbled crimson and cream surface as it cooks.

Using a butter knife or a skewer, gently swirl the top, pulling some of the pinkish cherry streaks into the creamy batter. Aim for a marbled look rather than fully mixing; a few big streaks of red and white are ideal.

Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are set and lightly pulling away from the sides and the center is mostly set but still a little jiggly and glossy. The top should look bubbly with pockets of crimson cherry and creamy cake.

Once done, turn the slow cooker to WARM and let the cake sit, covered, for 15–20 minutes. This rest time helps the texture set while keeping the edges deliciously gooey and scoopable.

Serve the cake warm straight from the slow cooker, scooping down so each serving has some cake, cherries, and that marbled top. Keep the slow cooker on WARM if you’re waiting for guests or the grandkids to arrive; it will hold nicely for another 1–2 hours.

For a deeper pink color, stir 2–3 drops of red gel food coloring into the batter before pouring it into the slow cooker; this keeps the pink velvet vibe strong without changing the flavor. If you prefer a slightly tangier, more cheesecake-like note, swap half of the milk for plain Greek yogurt or sour cream, keeping the total liquid amount the same. To lean into spring flavors, you can use strawberry or raspberry pie filling instead of cherry for a different shade of pink and a brighter berry taste. For a more indulgent holiday feel, sprinkle 1/2 cup white chocolate chips over the cherry layer before adding the final drizzle of batter; they’ll melt into the cake and add creamy pockets that blend with the marbling. If you need to prep even earlier, you can whisk the batter and store it in the fridge (covered) for up to 4 hours, then assemble and start the slow cooker about 3 hours before you want dessert. Leftovers reheat well in the microwave in 20–30 second bursts and are great with a splash of cream or a scoop of ice cream.