My mom makes this for every brunch and nobody believes how easy it is. The perfect cake for Mother's Day celebrations

This slow cooker 3-ingredient mimosa pound cake is the kind of dessert that makes people think you fussed for hours, when really you just stirred a few things together and walked away. My mom has been making a version of this for every brunch since I was a kid, usually for Mother’s Day or Easter, and nobody ever believes her when she tells them how simple it is. Using a boxed pound cake mix, orange juice, and sparkling wine, you get a moist, golden cake with that classic mimosa flavor and a tender crumb—all without turning on the oven.

Serve this mimosa pound cake slightly warm or at room temperature with extra orange-champagne glaze drizzled over the top. It pairs beautifully with fresh berries, a simple fruit salad, or a dollop of whipped cream. For brunch, set it out on a white platter alongside a pot of coffee and a small pitcher of extra orange juice or sparkling wine so guests can build their own drinks. It’s also lovely with a scoop of vanilla ice cream for an easy dessert after a family dinner.

Servings: 8-10

1 (16 oz) box pound cake mix (or 1 standard boxed pound cake mix, about 16 ounces)

Prepare the slow cooker: Line a 6-quart slow cooker with a long strip of parchment paper going up the sides to make a sling, then lay another strip across it to form a cross. This will help you lift the cake out later. Lightly coat the parchment and bottom of the slow cooker with nonstick cooking spray or a thin layer of butter.

Mix the cake batter: In a medium mixing bowl, pour in the pound cake mix. Add 1/2 cup orange juice and 1/2 cup sparkling wine or champagne. Stir with a spoon or whisk just until the dry mix is fully moistened and the batter is mostly smooth; a few small lumps are fine. The batter will be thick but pourable.

Transfer the batter: Pour the batter into the prepared slow cooker and gently spread it into an even layer with a spatula. Tap the slow cooker insert lightly on the counter to release any large air bubbles.

Create a moisture barrier: Place a clean kitchen towel or a double layer of paper towels over the top of the slow cooker insert, then put the lid on over the towel. This helps catch condensation so it doesn’t drip back onto the cake and make the top soggy.

Cook the cake: Set the slow cooker to HIGH and cook for 2 to 2 1/2 hours, or until the cake is puffed, the edges are pulling slightly away from the sides, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 2-hour mark, since every slow cooker runs a little differently.

Cool slightly: Turn off the slow cooker and remove the lid and towel. Let the cake cool in the insert for about 20 minutes so it can firm up a bit and be easier to handle.

Lift out the cake: Using the parchment sling, carefully lift the cake out of the slow cooker and transfer it to a cooling rack or cutting board. If the parchment sticks to the sides a bit, gently loosen it with a butter knife. Let the cake cool until just slightly warm to the touch before glazing.

Make the mimosa glaze: In a small bowl, whisk together the remaining 1/4 cup orange juice and 1/4 cup sparkling wine or champagne. The mixture will be thin and syrupy, which is exactly what you want—it soaks into the warm cake and keeps it extra moist with a light mimosa flavor.

Glaze the cake: While the cake is still slightly warm, use a skewer or toothpick to poke small holes all over the top of the cake. Slowly spoon or drizzle the mimosa glaze over the surface, letting it sink into the holes and run down the sides. The cake should look lightly glossy with a subtle orange sheen.

Slice and serve: Let the glazed cake rest for at least 15 minutes to absorb the glaze and finish setting. Slice into thick pieces and arrange on a white plate or platter. You’ll see a tender, moist crumb with a pale champagne color throughout and a soft orange glow from the glaze on top.

For kids or anyone avoiding alcohol, you can easily make this cake alcohol-free by using sparkling white grape juice or extra orange juice in place of the champagne. If you’d like a stronger orange flavor, add the finely grated zest of 1 orange to the batter (this doesn’t change the 3-ingredient base; just think of it as a bonus if you have it on hand). For a slightly sweeter finish, sprinkle a tablespoon or two of granulated sugar over the top of the cake right after glazing—it will dissolve into a delicate, crackly layer. Picky eaters who don’t love citrus can enjoy this plain, or you can serve their slices with just a dusting of powdered sugar instead of extra glaze. This recipe works best in a 6-quart slow cooker; if yours is larger, watch the cook time closely, as the cake may cook a bit faster. Always handle hot slow cooker inserts and steam carefully—use oven mitts and lift the lid away from your face to avoid steam burns. Because this cake contains fruit juice and wine, store leftovers tightly covered in the refrigerator for up to 3 days, and let slices come to room temperature before serving for the best texture.