Solstice Sweetness: Merely 3 ingredients. Perfect for days when you want the appliance doing all the heavy lifting.

This slow cooker Solstice Sunset Bake is my kind of weeknight magic: just three ingredients, five minutes of effort, and your appliance does the rest. It comes out soft, almost custardy, with a glossy sunset-orange and amber sauce that pools around the edges—think cozy, caramel-fruit dessert without any fuss. I started making this on the shortest, darkest days of winter when I wanted something warm and sweet but had zero energy to fuss with the oven. It’s perfect for busy days when you’re juggling work, kids, and everything else, but still want a homemade dessert that feels a little special.

Serve this warm right out of the slow cooker, spooned into bowls so everyone gets plenty of that glossy orange-amber sauce. I love it with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into the sauce. For a simple weeknight treat, just add a splash of cold heavy cream over the top. It’s also great spooned over plain Greek yogurt for a not-too-sweet brunch, or over pancakes, waffles, or frozen pound cake when you want to stretch it into a more formal dessert.

Servings: 6

2 cans (20 ounces each) sliced peaches in heavy syrup, undrained

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

Pour both cans of sliced peaches with all of their heavy syrup into the bottom of the slow cooker. Gently spread them into an even layer so the fruit and syrup cover the base; this syrup is what will create that glossy sunset-orange and amber pooling sauce.

Sprinkle the dry yellow cake mix evenly over the peaches and syrup. Do not stir. Try to cover as much of the surface as possible so the topping cooks evenly and the dry mix can slowly hydrate in the fruit juices.

Drizzle the melted butter slowly and evenly over the dry cake mix layer, aiming to moisten as much of the surface as you can. Some dry spots are fine; they’ll hydrate as the peaches bubble up during cooking.

Cover the slow cooker with the lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 5 hours, until the top is set, the edges are bubbling, and the peaches are soft and glossy. The surface will look a bit uneven and pudding-like in spots, with an amber, syrupy sauce pooling around the edges and between the fruit.

Once cooked, turn off the slow cooker and let the dessert sit, covered, for 15 to 20 minutes. This rest helps the sauce thicken slightly and gives the bake a more spoonable, slow-roasted, gelatinous texture.

To serve, spoon the warm Solstice Sunset Bake into bowls, making sure to scoop from the bottom so everyone gets tender peaches, soft cake, and plenty of glossy orange-amber sauce.

For a slightly tangier version, replace one of the cans of peaches in heavy syrup with peaches in juice, then add 2 to 3 tablespoons of brown sugar over the fruit before adding the cake mix. You can also swap in canned apricots or mandarin oranges (in heavy syrup) for part of the peaches for a different sunset color and flavor. If you prefer a richer, almost caramel flavor, use a butter or golden cake mix instead of plain yellow. For a hands-off brunch dessert, assemble everything in the morning and cook on LOW so it’s ready by lunchtime. Food safety tips: Always use canned fruit that is within its expiration date and discard any swollen, dented, or rusted cans. Keep the slow cooker covered while cooking to maintain a safe temperature and even heating. Do not leave the finished dessert sitting at room temperature for more than 2 hours; refrigerate leftovers in a shallow container once cooled. Reheat leftovers gently in the microwave until steaming hot before serving. If your slow cooker tends to run hot, check for doneness at the earlier time mark to avoid scorching around the edges.