My grandmother passed down this vintage gem for Sunday dinners and now everyone begs for it. Just 4 items from the pantry for the most comforting treat ever.

This slow cooker 4-ingredient honey bun cake is my pared-down version of the vintage Sunday supper dessert my grandmother used to make. Hers always started with a simple pantry cake mix, plenty of cinnamon sugar, and a thick drizzle of icing that soaked into every warm bite. I’ve adapted it for the slow cooker so it stays incredibly moist and hands-off, but kept the spirit of her recipe: four humble items you probably already have on the shelf, coming together into a cozy, sticky-sweet treat that tastes like a cross between a honey bun and a cinnamon roll.

Serve this honey bun cake warm, straight from the slow cooker, with the icing just set and a fork ready to catch every gooey bite. It pairs beautifully with hot coffee, black tea, or a cold glass of milk to balance the sweetness. For a more indulgent dessert, add a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you’re serving Sunday dinner, this cake is lovely after a simple roast chicken or pot roast, because it feels nostalgic and homey without being fussy.

Servings: 8

1 (15.25-ounce) box yellow cake mix

Spray the inside of a 4- to 6-quart slow cooker crock lightly with nonstick cooking spray to keep the cake from sticking and to help it release cleanly.

In a medium bowl, add the dry yellow cake mix and the sour cream. Stir with a spatula or wooden spoon until the mixture is thick, smooth, and no dry pockets of cake mix remain. The batter will be stiffer than a typical pourable cake batter, more like a dense muffin batter.

In a small bowl, combine the brown sugar and ground cinnamon, breaking up any clumps with your fingers or a fork until the mixture looks like evenly speckled cinnamon sugar.

Spread about half of the cake batter evenly over the bottom of the prepared slow cooker crock. Use the back of a spoon or a damp spatula to nudge it into an even layer; it does not have to be perfect, but try to cover the bottom.

Sprinkle all of the cinnamon-brown sugar mixture evenly over the batter layer, going all the way to the edges so each serving gets a cinnamon swirl.

Dollop the remaining cake batter over the cinnamon sugar in small spoonfuls, then gently spread or swirl it together with the back of a spoon or a butter knife. Aim for a marbled look rather than a perfectly smooth top; those swirls will bake into the honey bun-style pockets you see when you scoop it out.

Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 hours, or until the cake is puffed, the edges are set, and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs but no raw batter. Avoid lifting the lid during the first 2 hours so you don’t lose heat and extend the cook time.

About 10 minutes before the cake is finished, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until completely smooth and pourable. If it seems too thick to drizzle, add milk 1 teaspoon at a time; if too thin, add a spoonful of powdered sugar.

When the cake is done, turn off the slow cooker and carefully remove the lid, tilting it so any condensation drips away from the cake and not onto the surface.

While the cake is still hot and in the crock, immediately drizzle the vanilla glaze evenly over the top. The heat will help the glaze melt slightly and seep into the cracks, creating that sticky, shiny top you see when you lift a forkful.

Let the cake stand, uncovered, for about 10 to 15 minutes to allow the glaze to set and the texture to firm up slightly. Then scoop generous portions straight from the slow cooker with a spoon or spatula and serve warm.

To stay true to the spirit of my grandmother’s four-item pantry dessert, you can think of this recipe as three core elements: cake mix, something creamy to enrich it, a cinnamon-sugar swirl, and a simple powdered sugar glaze. If you’d like to play a bit while still keeping it simple, try using a butter golden or French vanilla cake mix instead of plain yellow for a slightly richer flavor. You can also swap the sour cream for plain full-fat Greek yogurt for a tangier cake, or use a cinnamon swirl cake mix and reduce the added cinnamon slightly if you prefer a milder spice. For a nutty variation, sprinkle 1/2 cup of chopped pecans or walnuts over the cinnamon sugar layer before adding the remaining batter; they’ll toast gently in the slow cooker and add texture. A pinch of nutmeg or cardamom blended into the cinnamon sugar will give the cake a more complex, bakery-style aroma. If you like your glaze thicker and more opaque, cut the milk back by 1 tablespoon and drizzle it on after the cake has cooled a bit longer so it sits on top instead of soaking in. Food safety tips: Always cook this cake on LOW, not on the “keep warm” setting, to ensure it reaches a safe internal temperature; the center should be fully set and not liquid. Because the cake contains dairy from the sour cream, do not leave it in the slow cooker on warm for more than 2 hours after cooking; cool leftovers promptly and refrigerate them in a covered container. Reheat individual portions gently in the microwave until just warm. As with any slow cooker recipe, avoid using a damaged or cracked crock, and make sure your slow cooker is in good working order before starting.