Cinco de Mayo Comfort: Just 5 ingredients. I make it when I want dessert handled hours ahead.

This cozy Cinco de Mayo dessert is my lazy-girl answer to, “Who’s bringing something sweet?” It’s a super simple, 5-ingredient slow cooker tres leches–style cake that basically makes itself while you’re at work or getting the house ready. Cubes of soft cake soak up a creamy, ivory milk mixture until the crumb turns spongey, porous, and glistening with sweet sauce. It’s not traditional bakery tres leches, but it borrows that same idea of a milk-soaked cake and turns it into an easy, hands-off comfort dessert you can make hours ahead and serve warm right from the slow cooker.

Serve this warm milk-soaked cake straight from the slow cooker into small bowls, making sure to scoop plenty of the extra sweet milk from the bottom. It’s lovely on its own, but a dollop of whipped cream or a scoop of vanilla or cinnamon ice cream makes it feel extra special for Cinco de Mayo. Add fresh berries or sliced strawberries if you want something bright and fruity alongside the rich, milky crumb. For drinks, pair it with coffee, Mexican hot chocolate, or a cinnamon-spiked latte for a cozy end to taco night.

Servings: 8

1 (15.25 oz) box yellow cake mix

Lightly coat the inside of a slow cooker (4- to 6-quart) with nonstick cooking spray to help prevent sticking and make cleanup easier.

In a large bowl, combine the dry yellow cake mix, eggs, and water (or the liquid amounts called for on your specific cake mix box, using water as the liquid). Whisk or beat until the batter is smooth and no dry pockets remain.

Pour the cake batter into the prepared slow cooker and spread it into an even layer so it cooks uniformly.

Cover the slow cooker with the lid and cook on HIGH for 1.5 to 2 hours, or on LOW for about 3 hours, until the cake is set in the center and a toothpick inserted into the middle comes out mostly clean. The top will look dry and spring back lightly when touched.

Once the cake is cooked, turn off the slow cooker or switch it to the WARM setting. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the warm cake, going almost to the bottom so the milk mixture can soak in and create that porous, spongey crumb.

In a medium bowl or large measuring cup, whisk together the sweetened condensed milk and whole milk until fully combined and smooth.

Slowly pour the milk mixture evenly over the warm, poked cake, letting it seep down into the holes. The top should look glossy and wet, with some milk pooling around the edges and bottom.

Cover the slow cooker again and let the cake sit on the WARM setting for 30 to 45 minutes, or until most of the milk has soaked in and the crumb looks glistening, ivory, and very moist, with some extra milk still visible around the sides.

Serve the cake warm, scooping down to the bottom so each portion has plenty of soft, milk-soaked cake and a spoonful of the extra sweet milk sauce. Keep the slow cooker on WARM for up to 2 hours for easy, help-yourself dessert during your Cinco de Mayo gathering.

For a cinnamon twist, whisk 1 to 2 teaspoons of ground cinnamon into the milk mixture before pouring it over the cake; this gives it a cozy, horchata-style flavor that fits perfectly with a Mexican-inspired menu. You can also swap the yellow cake mix for white or butter cake mix if that’s what you have on hand. If you want it a bit richer, replace 1/2 cup of the whole milk with heavy cream for an extra luscious, custardy texture. For a lighter feel, use 2% milk instead of whole, understanding the crumb will be slightly less decadent but still very moist. To dress it up for a party, top each serving with whipped cream and a sprinkle of ground cinnamon or lime zest, or add sliced strawberries and toasted coconut on top for color and texture. Food safety tips: Always cook the cake until the center is fully set and eggs are no longer raw; if your slow cooker runs cool, add extra time and test with a toothpick. Keep the dessert on the WARM setting, not HIGH, once the milk is added, and do not leave it at room temperature for more than 2 hours to minimize the risk of bacterial growth in the milk mixture. Refrigerate leftovers in a covered container within 2 hours of serving and eat within 3 days, reheating portions gently in the microwave until warm but not boiling.