Solstice Sunshine: Only 4 ingredients. Put it together in the morning and dessert is practically cooking itself.

This slow cooker dessert is my little nod to the summer solstice: golden, warm, and glowing all day while you’re off enjoying the sunshine. With only four pantry-friendly ingredients and a quick five-minute prep in the morning, the slow cooker does all the work and rewards you with a glossy, molten golden-yellow pudding topped with a craggy, caramelized crust. It’s the kind of easy, cozy dessert I lean on for busy family days, potlucks, or when I want something special without heating up the whole kitchen.

Serve this warm, straight from the slow cooker, spooned into small bowls so everyone gets some of that glossy molten center and the caramelized crust. A scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of plain Greek yogurt on top is lovely. Fresh berries, sliced peaches, or nectarines bring out the summery feel and add a bit of brightness. For adults, a small cup of coffee or an iced latte pairs nicely, while kids usually love it with cold milk or lemonade on the side.

Servings: 6-8

1 box (about 15.25 oz) yellow cake mix

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Pour both cans of crushed pineapple, with all their juice, into the bottom of the slow cooker and spread them into an even layer. This juicy base is what gives you that glossy, molten golden-yellow center.

Sprinkle the dry yellow cake mix evenly over the pineapple layer. Do not stir. Gently tap the slow cooker on the counter to help the mix settle into an even blanket over the fruit.

In a small bowl, stir the melted butter and brown sugar together until the sugar is mostly dissolved and the mixture looks like a loose caramel. Slowly drizzle this mixture all over the dry cake mix, trying to cover as much of the surface as you can. Again, do not stir; the layering helps create a craggy, caramelized crust on top while the bottom stays molten and glossy.

Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours, or until the top is deeply golden, craggy, and caramelized around the edges, and the center is bubbly and glossy. The surface should look set and slightly crisp in spots, while underneath stays pudding-like and molten.

Once cooked, turn the slow cooker to WARM and let the dessert sit for 10 to 15 minutes. This rest helps the layers settle but keeps everything luscious and spoonable. Carefully remove the lid, watching out for steam, and serve the dessert warm by spooning it into bowls so each serving has some molten pineapple filling and some golden crust.

If you’re not serving right away, keep the slow cooker on WARM for up to 1 hour, checking occasionally to make sure it doesn’t over-brown around the edges. Turn off the slow cooker once everyone has been served and let leftovers cool before refrigerating.

For picky eaters who aren’t sure about pineapple texture, you can pulse the crushed pineapple a few times in a blender or food processor before adding it to the slow cooker so it’s smoother but still juicy. If your family loves extra sweetness and caramel flavor, you can swap the brown sugar for dark brown sugar or add a teaspoon of vanilla extract to the butter-brown sugar mixture before drizzling. To lean into the summer solstice theme, stir 1/2 teaspoon ground cinnamon or a pinch of ground ginger into the cake mix before sprinkling it over the pineapple for a warm, sunny spice note. For a slightly lighter version, use a reduced-sugar yellow cake mix if available and serve with fresh fruit instead of ice cream. If you need this dairy-free, use a plant-based butter substitute that is meant for baking; avoid margarine that lists water as the first ingredient, as it may make the top less crisp. Food safety tips: Make sure the pineapple cans are not dented, bulging, or past their expiration date. Always cook this dessert on LOW, not the KEEP WARM setting, so it reaches a safe temperature throughout. The center should be bubbling when done. Don’t leave the slow cooker on WARM for more than about 2 hours total after cooking, and refrigerate leftovers in a shallow, covered container within 2 hours of turning off the heat. Reheat leftovers thoroughly in the microwave or oven until hot all the way through before serving again.