My sister brings this to every summer pool party and people beg for it. With just 3 things you can make the absolute best warm weather dessert ever.

This slow cooker 3-ingredient frose dump cake is exactly the kind of thing my little sister hauls to every summer pool party, church picnic, and backyard get-together. She plunks the slow cooker down on the table, lifts the lid, and before you know it, folks are hovering with their bowls, asking what on earth smells so good. It’s nothing fancy or fussy—just frozen strawberries, a box of cake mix, and a bottle of rosé wine—but together they turn into a warm, bubbling, bright pink dessert with a buttery golden crumble on top and a sweet blush wine glaze running through it. It’s the kind of easy, almost hands-off recipe that feels like a modern cousin to the old Midwestern dump cakes we’ve been making since the 70s, only this one tastes like summer in a bowl.

Serve this frose dump cake warm right out of the slow cooker, spooned into small bowls or sturdy paper cups for easy carrying around the pool. A scoop of vanilla ice cream or a dollop of whipped topping melts down into the hot, gooey strawberry filling and makes a lovely little sauce. If you’d like to stay in the rosé lane, you can pour a splash of well-chilled rosé in a glass on the side, or serve it with iced tea, lemonade, or sparkling water with berries. It’s rich and sweet enough to stand alone, so you don’t need much else—maybe a bowl of fresh berries or sliced melon nearby to keep with the bright, summery theme.

Servings: 8-10

2 lbs frozen sliced strawberries (about two 16-oz bags, unsweetened or lightly sweetened)

Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray so the edges of the cake don’t stick and clean-up stays easy.

Pour the frozen strawberries straight into the bottom of the slow cooker. Spread them out into an even layer, but don’t worry if they’re a bit clumped together; they’ll loosen as they cook.

Sprinkle the dry cake mix evenly over the frozen strawberries. Try to cover the berries completely, reaching all the way to the edges so every spoonful has some of that buttery crumble on top.

Slowly pour 1 1/4 cups of the rosé wine over the dry cake mix, focusing on the areas that look the driest. You want most of the cake mix to be moistened, but it’s fine if a few dry spots remain on the surface—they’ll turn into crisp, golden bits.

Do not stir. The magic of this dessert comes from leaving the layers as they are: juicy fruit on the bottom, cake mix and wine on top. Stirring will muddy the texture instead of giving you a bubbly filling with a crumbly topping.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours. The dessert is done when the strawberry filling is bubbling around the edges and the top looks set and mostly cooked through, with some golden, slightly crisp spots.

Once it’s done, turn the slow cooker to WARM. Carefully tilt the lid away from you to let some steam escape, then drizzle the remaining 1/4 cup rosé wine over the hot cake surface. The heat will soften it into a light, sweet glaze that soaks down into the topping.

Let the frose dump cake rest on WARM for about 15 minutes so the filling can thicken slightly and the glaze can settle in. This short rest makes it easier to scoop and keeps it from being too runny.

To serve, spoon the warm frose dump cake straight from the slow cooker into bowls, making sure each serving has plenty of bright pink strawberry filling and golden, buttery cake crumble from the top. Serve as-is or with a scoop of ice cream or whipped topping.

For a sweeter dessert, use frozen strawberries in syrup or add 1/4 cup sugar over the berries before sprinkling on the cake mix. You can swap the strawberries for other frozen fruit, such as mixed berries, peaches, or raspberries; just keep the total amount around 2 pounds. If you prefer a stronger wine flavor, use up to 2 cups rosé total, but be aware that extra liquid may make the dessert looser and more spoonable than cakey. For a milder, more kid-friendly version, replace half or all of the rosé with pink lemonade, white grape juice, or strawberry soda; the texture will be similar and you’ll still get that pretty blush color. If you’d like a bit of crunch, you can sprinkle 1/2 cup sliced almonds or chopped pecans over the cake mix before adding the wine, though that does take it past the original 3-ingredient idea. Food safety notes: because this recipe uses wine, it is intended for adults; some alcohol will cook off during the long slow-cooking time, but not necessarily all of it, so avoid serving to children, pregnant people, or anyone avoiding alcohol unless you substitute juice. Always use frozen fruit straight from the freezer—do not let it sit out too long at room temperature, especially in hot weather, to reduce the risk of spoilage. Make sure the dessert bubbles around the edges so it reaches a safe temperature throughout. Once the party is over, cool leftovers promptly, transfer them to a covered container, and refrigerate; enjoy within 3 to 4 days, reheating portions gently in the microwave or on LOW in the slow cooker.