My aunt brought this to our summer block party and everyone begged for the secret. Just 3 ingredients for the most incredibly moist dessert you will ever eat.

This slow cooker 3-ingredient melted ice cream cake is one of those happy accidents that turns into a family legend. My sister first made it for a little church potluck, and then my aunt carried it to our neighborhood summer block party in a big white slow cooker. She lifted the lid, and everyone crowded around, asking what bakery she’d gone to. When she finally admitted it was just a box of cake mix, a tub of melted ice cream, and a handful of sprinkles, people could hardly believe it. The slow cooker keeps the crumb unbelievably moist and tender, almost like a cross between a poke cake and a warm snack cake, and it stays that way for hours while folks wander by for “just one more bite.” If you grew up on Midwest potlucks and church suppers, this will feel right at home on your table—simple, cozy, and a little bit magical.

Serve this cake warm, right from the slow cooker, scooped into bowls with a spoon. A little extra vanilla ice cream on top or a dollop of whipped topping melts down into the golden, sprinkle-studded crumb and makes it even more comforting. It pairs nicely with fresh summer berries or sliced peaches when they’re in season, and a pot of coffee or a pitcher of sweet tea never hurts. At a party, you can set the slow cooker to “warm,” leave the lid slightly ajar to keep the top from getting soggy, and let guests help themselves as they pass by the dessert table.

Servings: 8-10

1 box (15.25 ounces) vanilla or yellow cake mix

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin coating of butter. This helps the cake release easily and keeps the edges from sticking.

In a medium bowl, measure out 2 cups of vanilla ice cream and let it sit at room temperature until fully melted, or gently melt it in the microwave in short bursts until liquid but not hot.

In a large mixing bowl, combine the dry cake mix and the melted ice cream. Stir with a wooden spoon or spatula until the batter is smooth and no dry pockets of mix remain. The batter will be thicker than pancake batter but looser than cookie dough.

Gently fold in the rainbow sprinkles with a spatula, stirring just until they are evenly distributed. Overmixing can cause some sprinkles to streak, but that’s fine if it happens—it still tastes wonderful.

Pour the batter into the prepared slow cooker and spread it into an even layer, smoothing the top with the back of a spoon. If you like, sprinkle a small handful of extra sprinkles over the surface for a brighter look once baked.

Place a clean kitchen towel over the top of the slow cooker crock, then set the lid on top of the towel. This helps catch excess moisture so it doesn’t drip back onto the cake and keeps the crumb tender instead of soggy.

Cook on HIGH for 1 hour 45 minutes to 2 hours, or until the cake is set in the center and a toothpick inserted into the middle comes out with just a few moist crumbs but no wet batter. Slow cookers can vary, so begin checking around 1 hour 30 minutes.

Once done, turn the slow cooker to WARM and remove the lid and towel. Let the cake cool with the lid off for about 15–20 minutes so the top can set slightly and steam can escape. The cake will look golden with colorful sprinkles throughout and have a very soft, moist crumb.

To serve, scoop the cake straight from the slow cooker with a large spoon or spatula into bowls. Add more sprinkles on top if desired. Leftovers can be cooled completely, then covered and stored in the refrigerator for up to 3 days; rewarm individual portions gently in the microwave before serving.

For a chocolate twist, use chocolate cake mix and chocolate ice cream, then fold in rainbow or chocolate sprinkles. A funfetti version is as simple as using a white or vanilla cake mix and swapping the plain vanilla ice cream for birthday cake–flavored ice cream if you can find it. You can also lean into seasonal flavors: try spice cake mix with vanilla or caramel ice cream and fall-colored sprinkles, or lemon cake mix with lemon or vanilla ice cream and yellow sprinkles. If you prefer a slightly lighter texture, you can add 2–3 tablespoons of milk to the batter to loosen it a bit, but don’t add more ingredients or it will no longer be a true 3-ingredient recipe. For serving, this cake is lovely with a drizzle of caramel or chocolate syrup over each portion. Food safety tips: Always keep ice cream refrigerated or frozen until you’re ready to melt and mix it, and don’t let the melted ice cream sit out for more than about 30 minutes before using. Make sure the cake reaches a safe, fully cooked temperature in the center; it should not be wet or raw. Once the party is over, refrigerate any leftovers within 2 hours to avoid bacterial growth, and reheat only the portion you plan to eat. If your slow cooker tends to run hot, start checking the cake earlier to avoid overcooking and drying the edges.