My sister brings this to every summer pool party and people beg for it. You only need 3 ingredients to make this incredibly bright and refreshing treat.

This slow cooker 3-ingredient strawberry acai refresher cake is exactly what I bring when I’m running from work to a summer pool party and need something bright, fun, and basically foolproof. It starts with a simple cake mix, gets drenched in a strawberry acai refresher drink, and finishes with a shower of crunchy freeze-dried strawberries. The slow cooker keeps it crazy moist, the edges get a little bubbly and caramelized, and everyone thinks you spent way more time on it than you did.

Scoop the warm cake straight from the slow cooker into bowls and spoon some of the pink strawberry-acai syrup from the bottom over the top. It’s perfect with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of vanilla yogurt if you want to keep it lighter. For pool parties or cookouts, I like to set the slow cooker on “warm” next to a small toppings bar with extra freeze-dried strawberries, fresh sliced berries, and maybe some shredded coconut so people can customize their bowl.

Servings: 8-10

1 (15.25 oz) box yellow cake mix

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

In a medium bowl, add the dry yellow cake mix and 1 cup of the strawberry acai refresher drink. Stir with a spatula or whisk just until the batter is smooth and no dry pockets of mix remain. It will be slightly thinner than a typical cake batter.

Fold in 1/2 cup of the freeze-dried strawberry slices, gently stirring them through the batter so they’re evenly distributed but not crushed into powder.

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

Slowly pour the remaining 1/2 cup strawberry acai refresher drink over the surface of the batter. Do not stir. It will look like a thin layer of bright pink liquid sitting on top—that’s what creates the syrupy, moist pockets as it cooks.

Sprinkle the remaining 1/2 cup freeze-dried strawberry slices evenly over the top of the batter. Some will stay on top and some may sink slightly as it cooks.

Cover the slow cooker with its lid, placing a clean kitchen towel or a couple of paper towels underneath the lid if you’re worried about condensation dripping onto the cake. Make sure the towel doesn’t touch the cake and that the lid still seals securely.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the cake is set in the center. The edges will look golden and bubbly, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs (but not wet batter).

Once done, turn the slow cooker to WARM and let the cake rest, covered, for about 10 to 15 minutes. This helps the syrup settle into the cake and makes it easier to scoop.

Serve the cake warm, scooping it straight from the slow cooker. Be sure to spoon some of the vibrant pink strawberry-acai syrup from the edges and bottom over each serving for extra flavor and moisture.

To make this a little richer, you can swap part of the refresher drink for milk: use 1 cup refresher drink and 1/2 cup milk when mixing the batter, then still drizzle the remaining 1/2 cup refresher on top before cooking. For a slightly less sweet version, choose a lower-sugar or light strawberry acai refresher drink. If you can’t find a strawberry acai refresher, use a strawberry juice blend or strawberry lemonade and add a few sliced fresh strawberries over the top before cooking. For extra color at a pool party, garnish the finished cake with fresh berries (strawberries, raspberries, or blueberries) right before serving. You can also turn this into a more structured dessert by letting the cake cool completely, then cutting or scooping it into clear cups and layering with whipped cream and extra freeze-dried strawberries like a trifle. Food safety tips: Always cook the cake until it is fully set in the center; slow cooker temperatures can vary, so use the toothpick test and look for no visible wet batter. Keep the cake on the WARM setting for no more than 2 hours after it’s done to avoid overcooking or drying out the edges. If you have leftovers, transfer them from the slow cooker crock to an airtight container once cooled and refrigerate within 2 hours; reheat individual portions in the microwave until just warm. Discard any cake that has been sitting out at room temperature for more than 2 hours at a hot outdoor gathering, especially in direct sun.