Kickoff to Summer: Merely 3 ingredients. Throw it together in minutes and enjoy the sunshine while it cooks away.

This 3-ingredient slow cooker ochre glaze dessert is my kind of summer treat: you toss everything into the crock, flip the switch, and walk away. A simple batter bakes up into a dense, warm, spongy ochre-colored mound that bubbles in its own glossy, translucent glaze. It’s loosely inspired by self-saucing puddings and dump cakes, but simplified for busy weeknights or lazy weekends when you’d rather be outside soaking up the sunshine than hovering over the oven.

Serve this straight from the slow cooker while it’s still warm and glossy. Spoon big scoops into bowls and pair with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of cold heavy cream to play off the hot, spongy center. Fresh berries or sliced stone fruit on the side add a bright, tart contrast to the rich, sweet glaze. For a more casual vibe, set the slow cooker on warm at a cookout and let everyone help themselves as they pass by the dessert table.

Servings: 6-8

1 box (15.25 oz) yellow cake mix

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter. This helps the spongy mound release and keeps the sugary glaze from sticking too much.

In a medium bowl, stir together the dry yellow cake mix and the entire can of crushed pineapple with its juice until just combined. The batter will be thick and lumpy from the fruit—that’s perfect.

Pour the batter into the prepared slow cooker and spread it into an even layer, making sure it reaches the edges so it cooks into one cohesive, spongy mound.

Slowly drizzle the melted butter evenly over the surface of the batter. Don’t stir it in; the butter will sink and bubble up as it cooks, helping create that thick, glossy, translucent ochre-colored glaze around and under the cake.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the top looks set, the edges are pulling slightly away from the sides, and the center springs back lightly when touched. You should see bubbling glaze around the edges.

Once done, turn the slow cooker to WARM and let the dessert sit, covered, for 10 to 15 minutes. This helps the spongy mound firm up just enough while still staying dense and saucy underneath.

To serve, spoon down through the top to scoop both the warm, spongy ochre-colored cake and plenty of the thick, glossy glaze from the bottom. Serve straight from the slow cooker and enjoy while it’s still warm and bubbling.

For a slightly tangier ochre color and flavor, swap the crushed pineapple for 2 cans (11 oz each) of mandarin oranges in juice, lightly mashed with a fork before mixing with the cake mix. You can also use a butter or golden cake mix instead of plain yellow for a deeper hue and richer flavor. If you prefer a bit of spice, add 1 teaspoon ground cinnamon to the dry cake mix before stirring in the fruit (this keeps it at just three core ingredients if you count spices as pantry staples). For a more caramel-like glaze, brown the butter before melting: cook it in a small saucepan over medium heat, stirring, until it turns golden and smells nutty, then drizzle it over the batter as directed. Food safety tips: Always cook this dessert until the center is fully set and reaches at least 190–200°F if you’re unsure; an undercooked center will look wet and gummy rather than spongy. Keep the lid on during cooking to maintain safe, even heat—lifting it too often can significantly drop the temperature and extend cooking time. Once finished, don’t leave the slow cooker on warm for more than 2 hours; after serving, cool leftovers quickly, transfer to an airtight container, and refrigerate within 2 hours. Reheat single portions in the microwave until piping hot before eating.