Dump uncooked torn angel food cake in the pot and 2 extra pantry staples to create a sweet so amazing your husband will be begging for more.

This 3-ingredient slow cooker summer angel cake dessert is one of those toss-it-in-and-walk-away treats that feels almost too easy for how delicious it turns out. You literally dump torn pieces of store-bought angel food cake into the slow cooker, drizzle over two simple pantry staples, and let the heat transform everything into a warm, gooey, caramel-kissed dessert that tastes like a cross between bread pudding and strawberry shortcake. It’s perfect for busy weeknights, potlucks, or those hot summer days when you don’t want to turn on the oven but still want something special enough that your husband (and the kids!) will be asking for seconds.

Serve this warm straight from the slow cooker, spooned into bowls and topped with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of cold Greek yogurt if you want to lighten things up. Fresh summer berries—strawberries, blueberries, raspberries, or sliced peaches—pair beautifully with the sweet, custardy cake and add a bright, fresh note. For a little crunch, sprinkle with toasted almonds or pecans right before serving. It’s also lovely served slightly cooled with a cup of coffee after dinner or with iced tea on the porch for an easy summer dessert.

Servings: 6-8

1 (12-ounce) prepared angel food cake, torn into bite-size pieces (uncooked in the slow cooker)

Prepare the slow cooker: Lightly coat the bottom and sides of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Tear the angel food cake: Using clean hands, tear the prepared angel food cake into rough bite-size pieces, about 1- to 2-inch chunks. They do not need to be even—this rustic look is part of the charm.

Dump the cake into the pot: Place all of the torn angel food cake pieces into the bottom of the slow cooker in an even layer, as shown in the close-up process shot of uncooked cake filling the bottom. Gently press down just enough so there are no huge gaps, but do not pack it tightly.

Add the strawberry pie filling: Open the can of strawberry pie filling and spoon it evenly over the torn cake pieces. Try to distribute the fruit and syrup so most of the cake has some contact with the filling, but do not stir; you want pockets of cake and fruit.

Pour on the sweetened condensed milk: Slowly drizzle the entire can of sweetened condensed milk over the top, covering as much of the surface as possible. Again, do not stir. The milk will soak down into the cake as it cooks, creating a rich, almost custardy texture.

Cook on LOW: Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, until the edges are bubbly and lightly golden and the center is hot and set but still soft and gooey. Avoid opening the lid too often, as this lets out heat and can lengthen the cooking time.

Rest before serving: Turn off the slow cooker and let the dessert sit, covered, for 10 to 15 minutes. This short rest lets the sauce thicken slightly and makes it easier to scoop while still staying wonderfully soft and saucy.

Serve warm: Spoon the warm angel cake dessert into bowls, making sure each serving gets a mix of soft cake, fruit, and creamy sauce. Top with ice cream, whipped cream, or fresh berries if you like, and serve immediately.

You can easily tweak this simple dessert to fit your family’s tastes or what you have in the pantry. For a different fruit flavor, swap the strawberry pie filling for cherry, blueberry, or peach pie filling—each one gives the cake a new personality while keeping the same easy dump-and-go method. If your crew loves chocolate, sprinkle 1/2 to 1 cup of chocolate chips over the cake before adding the pie filling. For a tropical twist, use pineapple pie filling (or crushed pineapple in juice, well-drained) and add a handful of shredded coconut. Picky eaters who aren’t big on fruit can use plain sweetened condensed milk and add a teaspoon of vanilla extract over the cake, then serve with chocolate or caramel sauce on top instead of pie filling. You can also halve the sweetened condensed milk if you prefer a less rich, slightly drier texture. If you need to make this dairy-free, use a dairy-free sweetened condensed coconut milk and double-check that your store-bought angel food cake is dairy-free. For a lighter version, you can use a sugar-free pie filling and a light or reduced-sugar sweetened condensed milk, understanding that the texture and sweetness will change a bit. Food safety tips: Always start with a fully cooled, commercially prepared or properly baked angel food cake; do not place hot cake into the slow cooker. Use clean hands or utensils when tearing and handling the cake to avoid introducing bacteria. Make sure your slow cooker is in good working order and cook on LOW as directed, keeping the lid on except for quick checks near the end of cooking. Once cooked, do not leave the dessert sitting on the warm counter for more than 2 hours; refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat individual portions gently in the microwave until just warm. If anything smells off or looks unusual after storing, err on the side of caution and discard.