May Warmth: Just 4 ingredients. Perfect for when you want something sweet ready the moment dinner ends.

This 4-ingredient slow cooker May Ruby Bake is the kind of dessert you throw together while you’re making dinner and then forget about until the house smells like warm caramel and fruit. It’s built for busy evenings in small kitchens, when you want something sweet ready the moment dinner ends without fussing over the oven. Tart red berries sink into a glossy ruby layer, and a buttery cake topping turns golden and bubbly on its own while you eat. It feels a little bit like a cobbler and a little bit like a dump cake, but with a simpler ingredient list and that cozy, hands-off slow cooker magic.

Spoon the May Ruby Bake warm straight from the slow cooker into small bowls. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of plain yogurt for a not-too-sweet option makes it extra special. For a simple weeknight, serve it after a light dinner like grilled chicken and a green salad. For company, set out toppings—chopped nuts, mini chocolate chips, or extra berries—and let everyone dress up their own bowl. Leftovers are delicious chilled the next day with coffee or tea.

Servings: 6

1 (21-ounce) can cherry pie filling

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

Pour the cherry pie filling into the bottom of the slow cooker and spread it into an even layer so the glossy ruby fruit completely covers the base.

In a medium bowl, stir together the dry yellow cake mix and the brown sugar until there are no streaks and the mixture looks evenly sandy. This helps the top brown more deeply and gives that caramelized, golden bubbling surface.

Sprinkle the dry cake mix and brown sugar mixture evenly over the cherry pie filling, covering all the fruit. Do not stir; you want distinct fruit and topping layers so the cherries can peek through the finished bake.

Slowly drizzle the melted butter evenly over the dry cake mixture, trying to moisten as much of the surface as you can. It’s fine if there are a few dry patches; they’ll still bake up into a tender, slightly crisp topping.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top is mostly set, the edges are deep golden and bubbling, and glossy ruby fruit is just barely visible around the sides and in a few spots on top.

Once cooked, turn off the slow cooker and let the dessert sit, covered, for 10 to 15 minutes to thicken slightly. This rest time helps the fruit layer settle and makes it easier to scoop while still giving you that dramatic, glistening surface.

Spoon the May Ruby Bake into bowls while warm, making sure each serving has some of the ruby fruit and the golden cake topping. Serve immediately, or switch the slow cooker to WARM for up to 30 minutes if you need to hold it until everyone is ready for dessert.

For picky eaters who aren’t wild about cherries, you can swap the cherry pie filling for canned strawberry, raspberry, or mixed berry pie filling while still keeping that deep ruby color. If you prefer a slightly less sweet dessert, use only 2 tablespoons of brown sugar or choose a white or French vanilla cake mix. For a little extra texture, sprinkle 1/4 cup chopped pecans or sliced almonds over the cake mix before adding the melted butter (this adds a nut allergen, so label clearly if serving to guests). If you’d like a hint of warmth, add 1/2 teaspoon ground cinnamon to the cake mix and brown sugar mixture. For a dairy-free version, use a dairy-free cake mix and substitute melted coconut oil or a dairy-free butter alternative for the butter; the topping may be slightly less rich but will still brown and bubble nicely. Food safety tips: Always cook the dessert until the center is hot and the fruit layer is visibly bubbling around the edges to ensure it’s heated through. Keep the slow cooker covered while cooking so it maintains a safe temperature. If you switch the slow cooker to WARM after cooking, limit that time to about 1 hour; after serving, cool leftovers, transfer them to a covered container, and refrigerate within 2 hours. Reheat individual portions in the microwave until steaming hot before eating.