Toss frozen dark cherries in the crock with 4 other simple things and get a dessert so irresistible your family will fight over the last spoonful.

This slow cooker dark cherry bake is one of those humble, five-ingredient desserts that tastes like it took all afternoon and a sink full of dishes, when really you just tossed a few things into the crock and walked away. It reminds me of the simple fruit bakes and cobblers my mother used to make after church on Sundays, only now we have the luxury of frozen dark sweet cherries so we can have that deep, jammy flavor any time of year. The cherries bubble up into a rich, spoonable dessert with a buttery, cake-like top that my grandchildren scrape the crock for—no fancy technique, just good old-fashioned comfort from the slow cooker.

Serve this cherry bake warm, straight from the slow cooker, with big spoonfuls ladled into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts into the hot cherries and buttery topping and makes it feel downright special. It’s also lovely with a splash of heavy cream or half-and-half poured over the top, the way my dad liked his desserts. If you happen to have leftovers, it’s not above being breakfast—warm a bit and pair it with plain yogurt for a not-too-sweet morning treat.

Servings: 6-8

2 pounds frozen dark sweet cherries (unthawed)

Lightly grease a 4- to 6-quart slow cooker with butter or nonstick spray. This helps keep the cherries from sticking and makes cleanup easier.

Pour the frozen dark sweet cherries straight from the bag into the bottom of the slow cooker. Spread them out into an even layer; it’s fine if they’re frosty and clumped in spots.

Sprinkle the granulated sugar evenly over the cherries. Drizzle the vanilla extract over the top as best you can so it’s fairly well distributed.

Sprinkle the dry yellow cake mix evenly over the sugared cherries, covering them from edge to edge. Do not stir; you want the cake mix sitting on top of the fruit.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as possible. A few dry patches are okay; they’ll pick up some moisture as the cherries cook and release their juices.

Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the cherries are bubbling around the edges and the top is mostly set and golden in spots. The texture will be somewhere between a cobbler and a spoon cake—soft, moist, and a little gooey where the cherries meet the topping.

Turn off the heat and let the cherry bake rest, covered, for about 15 minutes. This short rest helps the juices thicken slightly so each spoonful has a nice balance of fruit and topping.

Spoon the warm cherry bake into bowls and serve as-is or with ice cream, whipped cream, or a splash of cream. Store any leftovers, cooled to room temperature, covered in the refrigerator for up to 3 days.

You can play around with this simple dessert while keeping the same easy toss-and-go spirit. For extra flavor, add 1/2 teaspoon almond extract along with the vanilla; cherry and almond are old farm-kitchen friends. If you prefer things less sweet, reduce the sugar to 1/3 cup or use a cake mix labeled as “less sugar” or “light.” A white or French vanilla cake mix works just as well as yellow, and a chocolate cake mix will give you a black-forest-style bake. If you like a little texture, scatter 1/2 cup chopped pecans or walnuts over the cake mix before drizzling on the butter. You can also swap part of the cherries for another frozen fruit—blueberries or raspberries—keeping the total amount around 2 pounds. For food safety, always use the cherries straight from the freezer; do not let them sit out for long periods before cooking, as partially thawed fruit can encourage bacterial growth in the slow cooker’s low-heat environment. Make sure your slow cooker is in good working order, and cook on HIGH if you’re concerned about holding food in the temperature “danger zone” too long. Once the dessert has finished cooking, cool leftovers promptly and refrigerate within 2 hours. Reheat only what you plan to eat, and rewarm gently in the microwave or in the slow cooker on LOW until hot throughout.