Dump dry white chocolate pudding powder in the slow cooker and 3 other ingredients to get a dessert so delicious your friends will be begging for more!

This 4-ingredient slow cooker spring pudding cake is the kind of dessert you can throw together between work emails and soccer practice and still feel a little smug when everyone asks for the recipe. The magic starts with a layer of dry white chocolate pudding powder right in the bottom of the slow cooker, then just three more simple ingredients get dumped on top. A few hours later, you’ve got a warm, spoonable cake with a creamy pudding base that tastes like something from a bakery, but with almost no effort. It’s perfect for spring get-togethers, Easter, or those random Tuesdays when you just want something sweet without turning on the oven.

Serve this slow cooker spring pudding cake warm, scooped straight from the crock into small bowls. It’s amazing on its own, but a dollop of whipped cream or a scoop of vanilla or strawberry ice cream takes it over the top. Fresh berries—like sliced strawberries, raspberries, or blueberries—add a bright, springy contrast to the rich white chocolate flavor. If you’re hosting, set out a little topping bar with berries, coconut flakes, and crushed vanilla cookies so everyone can customize their bowl. A cup of coffee, herbal tea, or a light dessert wine pairs really nicely with the sweetness of the cake.

Servings: 6-8

1 (3.3 oz) box instant white chocolate pudding mix (dry, not prepared)

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Open the box of instant white chocolate pudding mix and pour the dry powder evenly over the bottom of the slow cooker. This should look like a thin, even layer of powder coating the base—this is your pudding layer that will turn creamy as it cooks.

In a medium bowl, whisk together the dry white cake mix and the milk just until no big dry streaks remain. The batter will be fairly thick but pourable. Don’t overmix; a few small lumps are fine.

Gently fold 1 cup of the fresh mixed berries into the cake batter, distributing them fairly evenly without crushing them too much. This gives you little pockets of juicy fruit throughout the cake.

Pour the berry-studded cake batter directly over the dry white chocolate pudding powder in the slow cooker, spreading it out with a spatula so it covers the pudding mix in an even layer. Do not stir; you want the dry pudding mix to stay on the bottom so it can turn into a sauce-like layer as it cooks.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the top of the cake is set, the edges are pulling slightly away from the sides, and a toothpick inserted into the cake portion (avoiding the pudding layer at the bottom) comes out mostly clean. Every slow cooker runs a little differently, so start checking around the 2 1/2-hour mark.

Once done, turn off the slow cooker and let the pudding cake rest, covered, for about 10 to 15 minutes. This helps the pudding layer thicken slightly while keeping everything warm and spoonable.

To serve, scoop down through the cake so you get both the fluffy cake on top and the creamy white chocolate pudding layer from the bottom in each serving. Top with extra fresh berries and, if you like, a spoonful of whipped cream or a small scoop of ice cream. Enjoy warm, and store any leftovers covered in the fridge for up to 3 days.

For a citrusy twist, stir 1 tablespoon of finely grated lemon zest into the cake batter before folding in the berries; it brightens the white chocolate and makes the whole dessert feel extra springy. If you don’t have mixed berries, you can use just one type—blueberries or raspberries work especially well and don’t get too mushy. For a slightly lighter version, swap the whole milk for 2% milk; the pudding layer will be a bit less rich but still creamy. To lean into a more decadent dessert, drizzle the finished cake with a little melted white chocolate or sprinkle with toasted coconut flakes. If your slow cooker tends to run hot, check the cake early and consider placing a clean kitchen towel under the lid (not touching the cake) to catch excess condensation and keep the top from getting soggy. You can also prep the dry ingredients the night before—pudding mix in the slow cooker, cake mix measured and waiting in a bowl—then in the morning just add milk and berries, dump the batter on top, and let it cook while you go about your day.