My aunt brought this southern classic to our family reunion and the pan was empty in minutes. It takes exactly 4 ingredients and tastes like pure nostalgia.

This slow cooker 4-ingredient hummingbird cake is the kind of dessert that disappears faster than the coffee can be poured. My aunt first brought a version of this Southern classic to our family reunion, and I still remember how the pan came back scraped clean. Hummingbird cake is an old-fashioned favorite that usually takes a long list of ingredients, but this shortcut keeps the heart of the recipe—bananas, pineapple, warm spice, and pecans—while letting the slow cooker do the work. It bakes up soft, gooey, and golden brown, with little pockets of pineapple and toasty nuts that taste like pure nostalgia.

Serve this hummingbird cake warm right out of the slow cooker, scooped into bowls with a spoon. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream melts into all the nooks and crannies and makes it extra cozy. It’s lovely with a cup of hot coffee after Sunday dinner or alongside sweet tea at a potluck. For a more old-fashioned feel, dust the top with a little powdered sugar just before serving and pass a bowl of extra chopped pecans at the table so everyone can sprinkle on as many as they like.

Servings: 8-10

1 box (15.25 to 16.5 ounces) spiced cake mix

Lightly grease the inside of a 5- to 6-quart slow cooker crock with butter or nonstick spray to keep the cake from sticking and to help it brown nicely around the edges.

In a large mixing bowl, add the dry spiced cake mix, the entire can of crushed pineapple with its juice, and the well-mashed bananas. Stir with a sturdy spoon or spatula until the batter is evenly combined and no dry pockets of cake mix remain. The batter will be thick and lumpy from the fruit.

Fold in the chopped toasted pecans, reserving a small handful if you’d like to sprinkle some on top. Stir just until the nuts are evenly distributed through the batter.

Spoon the batter into the prepared slow cooker and spread it into an even layer with the back of the spoon. If you reserved pecans, sprinkle them over the top and gently press them into the batter so they adhere.

Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker crock, then place the lid on top of the towel. This helps catch condensation so it doesn’t drip back onto the cake and make the top soggy.

Cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 4 to 5 hours, until the cake is puffed, the edges are golden brown, and the center is just set. A toothpick inserted into the center should come out with moist crumbs but not wet batter. Slow cookers vary, so begin checking toward the earlier time.

Once done, turn off the slow cooker and let the cake stand, covered, for about 15 minutes to settle and firm up slightly. This rest makes it easier to scoop and gives the flavors time to mingle.

Serve the hummingbird cake warm, scooped straight from the slow cooker into bowls. Store any leftovers, cooled to room temperature, in a covered container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.

If you prefer a little extra sweetness, dust the warm cake lightly with powdered sugar right before serving, or drizzle with a simple glaze made from powdered sugar and a splash of pineapple juice (this would be a fifth ingredient, so keep it optional if you’re sticking to the 4-ingredient idea). You can also swap the spiced cake mix for yellow or butter cake mix and add 1 teaspoon of ground cinnamon and a pinch of nutmeg if you don’t mind stretching beyond four ingredients. For a stronger nut flavor, toast the pecans in a dry skillet over medium heat for 4 to 6 minutes, stirring often, until fragrant, then cool before chopping and adding to the batter. If someone in your family is allergic to nuts, you can omit the pecans entirely and still have a moist, fruity cake—just know it will lose some of that classic hummingbird character. For a lighter texture, gently fold in 1 cup of mini marshmallows or a handful of shredded coconut along with the pecans, again understanding this adds to the ingredient list. Food safety tips: Always use ripe but not spoiled bananas; discard any that smell fermented or have mold. Do not leave the finished cake sitting in the slow cooker on the counter for more than 2 hours; cool leftovers promptly and refrigerate to prevent bacterial growth. Make sure your slow cooker is in good working order, with no cracked insert, and avoid lifting the lid frequently during cooking, as repeated heat loss can affect both texture and safe cooking temperature.