My aunt brought this to our summer block party and the pan was wiped clean in minutes. Only 4 things needed and it tastes like straight nostalgia.

This slow cooker 4-ingredient red velvet dump cake is the exact kind of dessert my aunt would show up with at our summer block parties—she’d set it down, people would take a spoonful “just to taste,” and suddenly the pan was scraped clean. It’s pure nostalgia: warm red velvet cake, gooey and soft, with melty cream cheese frosting on top. No fancy steps, no pre-mixing bowls, and only four grocery-store staples you can toss right into the slow cooker. It’s perfect when you’re juggling work, kids’ activities, and still want to show up with a dessert that tastes like you spent all afternoon baking.

Serve this red velvet dump cake warm, right out of the slow cooker, with a big spoon for scooping. It’s amazing on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it straight into nostalgia-town. For a summer block party or potluck, I like to set out small bowls and plastic spoons so people can help themselves. Coffee, cold brew, or a glass of cold milk all pair perfectly with the rich, chocolatey red velvet and melty cream cheese frosting. If you’re hosting, keep the slow cooker on the “warm” setting so guests can go back for seconds while it stays soft and gooey.

Servings: 8-10

1 (15.25-ounce) box red velvet cake mix

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

In the slow cooker insert, add the dry red velvet cake mix and the dry instant vanilla pudding mix. Use a spatula or spoon to gently stir the two dry mixes together right in the slow cooker until they look evenly combined.

Pour the whole milk evenly over the dry mixture in the slow cooker. Use your spatula to gently fold and stir everything together until there are no obvious dry pockets. The mixture will be thick and a bit lumpy—that’s okay. Smooth it into an even layer so it cooks uniformly.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or until the edges are set and slightly darker burgundy and the center looks mostly set but still a little soft and moist. Avoid lifting the lid during the first 90 minutes so the cake can rise and steam properly.

About 10 minutes before the cake is done, remove the foil seal from the tub of cream cheese frosting and microwave the frosting (in its tub or in a microwave-safe bowl) in 15- to 20-second bursts, stirring in between, just until it is pourable and smooth but not hot.

Once the cake is done, turn the slow cooker to WARM. Immediately pour the melted cream cheese frosting evenly over the hot cake, tilting the insert slightly if needed or using a spatula to spread it to the edges. The frosting should melt further on contact, creating a glossy, creamy layer over the vibrant crimson cake.

Let the cake sit, covered, on WARM for 10 to 15 minutes to allow the frosting to sink slightly into the top and the cake to finish setting while staying moist and fluffy. You should see deep burgundy edges and a soft, spoonable center under the melted frosting.

Serve the red velvet dump cake warm, scooping straight from the slow cooker into bowls. Store any leftovers (once completely cooled) in an airtight container in the refrigerator for up to 3 days, and rewarm individual portions in the microwave before serving.

To lean even more into the nostalgic flavor, you can swap the vanilla pudding mix for instant cheesecake-flavored pudding for extra tang. If you prefer a slightly lighter texture, you can use 2% milk instead of whole; just know the cake will be a touch less rich. For a stronger chocolate note, stir 2 to 3 tablespoons of unsweetened cocoa powder into the dry mixes before adding the milk (this doesn’t count as an extra ingredient if you consider it a pantry staple, but it will deepen the color and flavor). If you need to keep it simple for a crowd, you can serve straight from the slow cooker with disposable bowls and spoons—just keep the cooker on WARM so the cake stays soft and the frosting stays melty. Food safety tips: Always make sure the cake reaches a safe temperature by cooking it fully on HIGH; if the center still looks very wet after 2 1/2 hours, continue cooking in 15-minute increments until mostly set. Do not leave the cake sitting out at room temperature for more than 2 hours after cooking because of the dairy in the milk and cream cheese frosting—refrigerate leftovers promptly once cooled. When reheating leftovers, warm just until heated through and only reheat what you’ll eat in one sitting; repeated cooling and reheating can increase food safety risks and dry the cake out.