Summer Kickoff Sweet: Only 4 ingredients. I make it when I want a crowd-pleaser handled hours ahead of the backyard barbecue.

This 4-ingredient slow cooker summer dessert is my secret weapon when I’m hosting a backyard barbecue and need something sweet that basically takes care of itself. Think of it as a cross between gooey caramel and warm brownie edges: a bubbling, deeply caramelized, glistening dark brown mass that smells like a fudge shop. I toss everything in the slow cooker before work or while I’m marinating the burgers, and by the time friends show up, dessert is hot, ready, and totally hands-off. No oven heating up the house, no fancy techniques—just dump, stir, and let the slow cooker do its thing.

Serve this warm chocolate-caramel spoon dessert straight from the slow cooker, scooped into small bowls. It’s perfect over vanilla ice cream, frozen yogurt, or even a scoop of lemon sorbet for a fun contrast. I like to set out crushed pretzels, chopped nuts, and fresh berries so everyone can top their own bowl. Coffee, iced cold brew, or a glass of cold milk pairs really well with the richness. If you’re serving a big crowd, keep the slow cooker on WARM and let people serve themselves as they wander over from the grill.

Servings: 8

1 box (about 15–18 oz) chocolate cake mix (dry mix only)

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

In a medium bowl, whisk together the dry chocolate cake mix and the evaporated milk until you have a thick, smooth batter. It will be looser than brownie batter but thicker than cake batter.

Pour the batter into the prepared slow cooker and spread it into an even layer with a spatula, making sure it reaches all the edges.

Spoon the caramel sauce or dulce de leche over the top of the batter in big dollops. Use a butter knife or the tip of a spatula to gently swirl it into the batter, leaving some thicker streaks so you get pockets of gooey caramel.

Scatter the butter pieces evenly over the surface of the mixture. As it cooks, the butter will melt into the batter and caramel, helping everything turn into a glossy, bubbling, dark brown mass.

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 edges should look set and a bit chewy, while the center stays soft, glossy, and very gooey—more like a hot fudge pudding than a firm cake.

Once it reaches that deeply caramelized, bubbling stage, turn the slow cooker to WARM. Let the dessert sit with the lid slightly vented for 10–15 minutes to let the steam escape a bit and thicken the syrupy sauce.

Serve the dessert warm by scooping it out with a large spoon. Make sure each scoop gets some of the chewy edges and the glossy, syrupy center. Keep the slow cooker on WARM for up to 1–2 hours so guests can come back for seconds.

To make this feel a little different each time, you can swap the chocolate cake mix for a devil’s food or dark chocolate variety for an even deeper flavor, or use a spice cake mix with the caramel for a more toffee-like vibe. If you like a sweet-salty contrast, sprinkle a small pinch of flaky sea salt over the top right after cooking to highlight the caramel. You can also stir in up to 1 cup of add-ins with the batter, such as chopped pecans, walnuts, or chocolate chips, keeping in mind that extra mix-ins can make the dessert even richer and slightly denser. For a lighter version, you can use reduced-fat evaporated milk and a lighter caramel sauce, though the texture may be a bit less thick and glossy. Food safety tips: Always cook this dessert fully before serving; the center should be hot and bubbling, not raw. Keep the slow cooker on WARM (not LOW or HIGH) once it’s done to hold it safely for serving, and try to serve within 2 hours. Refrigerate leftovers in a shallow container within 2 hours of turning off the heat, and reheat portions gently in the microwave or on LOW in the slow cooker until steaming hot. Avoid leaving the dessert sitting at room temperature for long periods, especially outdoors in summer heat, to reduce the risk of bacterial growth.