Weekend Indulgence: Just 4 ingredients. I set it up when I want a rich after-dinner treat with zero active effort.

This 4-ingredient slow cooker toffee sticky pudding is my go-to when I want something rich and cozy after dinner but absolutely do not have the energy to fuss. It’s basically a lazy-person’s sticky toffee pudding: you toss everything in the slow cooker, walk away, and come back to a silky, amber-topped dessert that looks like you actually tried. The magic is in the long, gentle heat, which caramelizes the sweetened condensed milk and butterscotch chips into a glossy toffee sauce that settles over a soft, cake-like base. It’s very Midwestern in spirit—simple pantry ingredients, big comfort payoff, and almost zero hands-on time.

Spoon the warm pudding straight from the slow cooker into small bowls, making sure to scoop plenty of that silky amber toffee sauce from the top. It’s perfect on its own, but a little vanilla ice cream or lightly sweetened whipped cream melts into the warm pudding and makes it feel restaurant-level. If you’re serving this after a big weekend dinner, pair it with hot coffee or decaf, or even a small glass of bourbon or Irish cream for the adults. Leftovers are great reheated with a splash of milk or cream to loosen the sauce and make it glossy again.

Servings: 6-8

1 box (15.25 to 16 oz) yellow cake mix

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help the pudding release easily and to keep the edges from sticking.

In a large bowl, whisk together the dry yellow cake mix and the whole milk until you have a smooth, pourable batter with no dry pockets. It will be thinner than typical cake batter, more like pancake batter.

Pour the batter into the prepared slow cooker and gently tap the base of the cooker on the counter once or twice to level the surface.

In a separate heat-safe bowl or measuring cup, stir together the sweetened condensed milk and the butterscotch chips. Microwave in 20- to 30-second bursts, stirring after each, just until the chips are mostly melted and the mixture is thick, glossy, and pourable. (You don’t need it piping hot, just smooth enough to drizzle.)

Slowly pour the warm toffee mixture over the cake batter in the slow cooker. Do not stir. Let it naturally settle and spread; it will form that silky amber surface and sauce layer as it cooks.

Cover the slow cooker with the lid, placing a clean kitchen towel or a couple of paper towels under the lid if you like to catch excess condensation and keep the top surface from getting soggy.

Cook on LOW for 3 1/2 to 4 1/2 hours, or until the edges are set and pulling slightly away from the sides, the center is just set but still a little jiggly, and the top is a deep amber color with a glossy, slow-roasted look. Avoid lifting the lid in the first 2 1/2 hours so you don’t lose heat.

Once cooked, turn off the slow cooker and let the pudding sit, covered, for 15 to 20 minutes. This rest helps the sauce thicken slightly while keeping the top silky and shiny.

To serve, scoop the pudding straight from the slow cooker, digging down so each portion has both the soft cake underneath and plenty of glossy toffee sauce from the amber surface. Serve warm.

For a slightly less sweet version, swap whole milk for 1 1/2 cups milk plus 1/4 cup strong brewed coffee; the coffee deepens the toffee flavor without tasting like actual coffee. If you prefer a darker, more caramelized top, extend the cook time on LOW by about 30 minutes, checking occasionally near the end so the edges don’t overcook—this intensifies that slow-roasted amber surface. You can also change up the flavor by using caramel chips or a mix of butterscotch and milk chocolate chips. For an easy make-ahead move, whisk the cake batter in the morning, cover, and refrigerate, then pour it into the slow cooker and add the warm toffee mixture when you’re ready to start cooking later in the day. If you have leftovers, store them covered in the fridge for up to 3 days; reheat individual portions in the microwave with a spoonful of milk or cream to bring back the glossy, saucy texture. To dress it up for guests, sprinkle a tiny pinch of flaky sea salt over each serving to balance the sweetness and make the toffee flavor pop.