Pour a box of cake mix in the crock with 3 other pantry staples and watch it disappear before it even cools down.

This 4-ingredient slow cooker cake mix dessert is the kind of recipe you pull out on a busy weeknight or when the kids announce at 3 p.m. that they “need” dessert for a school thing tomorrow. It starts with a simple box of cake mix and three pantry staples, all dumped right into the crock—no bowls, no fuss. As it cooks, the butter and milk soak into the dry mix and the chocolate chips melt into gooey pockets, turning that powdery layer into a warm, scoopable cake that tends to disappear before it even has a chance to cool. It’s very much a Midwestern-style, church-potluck kind of dessert: cozy, unfussy, and always a hit with family and friends.

Serve this slow cooker cake warm, scooped into bowls like a cobbler. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it feel extra special. If you’re serving a crowd, set out small toppings like chopped nuts, extra chocolate chips, or sprinkles so everyone can dress up their own bowl. It pairs nicely with coffee for the grown-ups and cold milk or hot cocoa for the kids, and it works just as well after a Sunday roast as it does at a casual potluck or game night.

Servings: 8

1 (15.25-ounce) box yellow cake mix, dry

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

Open the box of yellow cake mix and pour the dry mix evenly into the bottom of the slow cooker insert. Use a spoon or your hand to gently spread it into a flat, even layer, but do not stir in any other ingredients yet.

Sprinkle the chocolate chips evenly over the dry cake mix, letting them sit right on top. Again, do not mix; just keep the layers as they are.

In a small bowl or large measuring cup, whisk together the milk and melted butter until well combined. This liquid mixture will soak into the dry cake mix as it cooks.

Slowly pour the milk-and-butter mixture all over the top of the dry cake mix and chocolate chips, trying to cover as much of the surface as possible. Some dry patches are okay; resist the urge to stir. The magic of this dessert comes from letting the layers stay mostly in place while they cook.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. The dessert is done when the top looks set and mostly cake-like, with some gooey, pudding-like spots around the edges and where the chocolate chips have melted.

Once it’s done, turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to set slightly. It will still be very soft and spoonable, more like a lava cake than a firm, sliceable cake.

Serve the warm cake by scooping it out with a large spoon into bowls. Add ice cream, whipped cream, or extra chocolate chips on top if you’d like. Store any leftovers (if you have them!) in an airtight container in the refrigerator for up to 3 days, and reheat gently in the microwave before serving.

For picky eaters, you can swap the semisweet chocolate chips for milk chocolate, white chocolate, or even butterscotch chips—whatever your crew likes best. A fun twist is to use a chocolate cake mix instead of yellow for a double-chocolate version, or a spice cake mix with white chocolate chips for a cozy fall flavor. If your family enjoys a little crunch, sprinkle 1/2 cup chopped pecans or walnuts over the chocolate chips before adding the liquid. For a fruity spin, scatter 1 to 1 1/2 cups of drained canned cherries or frozen berries (no need to thaw) over the dry cake mix before adding the chocolate chips and liquid, keeping in mind that extra moisture may lengthen the cooking time slightly. To cut back on richness, you can use 2% milk instead of whole and reduce the butter to 6 tablespoons; the texture will be a bit less gooey but still comforting. Food safety tips: Always make sure the dessert reaches a safe temperature; the cake portion should be fully cooked and hot throughout (at least 165°F in the center) before serving. Keep the lid on during cooking so the slow cooker maintains a safe, even temperature and cooks thoroughly. Do not leave the slow cooker on the “warm” setting for more than 2 hours after cooking is complete; transfer leftovers to shallow containers, cool slightly, then refrigerate promptly. Reheat leftovers until steaming hot before serving, and discard any dessert that has been left out at room temperature for more than 2 hours.