July Celebration Bowl: Just 4 ingredients. I whip this up when I need a festive potluck winner with absolutely zero prep time.

This July Celebration Bowl is my go-to when I need something festive, sweet, and eye-catching for a Fourth of July potluck but don’t have time to fuss. It’s a simple slow cooker dessert with just four ingredients and zero chopping or mixing bowls. Everything melts together into glossy cerulean and ruby pools that bubble around the edges, almost like a lazy-day candy shop in a crock. It’s not fancy or fussy—just a fun, patriotic treat that kids and adults crowd around with spoons.

Serve this warm right out of the slow cooker with a big spoon and a stack of small bowls. It’s especially good over vanilla ice cream or plain pound cake so the bright blue and red colors really pop. You can also set out whipped cream and a little bowl of mini marshmallows for topping. For a full potluck spread, I like to pair it with salty snacks like pretzels or chips and something fresh and simple like sliced watermelon to balance all the sweetness.

Servings: 8-10

2 cans (21 oz each) blueberry pie filling (for the cerulean layer)

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray so the sugary edges release more easily.

Pour the blueberry pie filling into the bottom of the slow cooker and gently spread it into an even layer. This will give you that deep cerulean color once it bubbles.

Spoon the cherry pie filling over the blueberry layer in loose patches or a rough stripe pattern so you get bright ruby pockets throughout. Do not stir; you want the colors to stay mostly separate but touch in places.

Sprinkle the dry white cake mix evenly over the top of the fruit. Try to cover all the fruit so the syrup can bubble up around the edges and through little gaps.

Slowly drizzle the melted butter evenly over the dry cake mix, making sure to moisten as much of the surface as you can. It’s okay if there are a few dry spots; they’ll hydrate as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the edges are glossy, bubbling, and sticky and the top looks mostly set with some molten syrup pooling through cracks.

Turn off the slow cooker and let the dessert sit, covered, for about 10 minutes to thicken slightly. The syrup will still be molten and glossy, with deep cerulean and ruby swirls.

Serve warm, scooping down through the cakey top to grab both blue and red fruit in every portion. Keep the slow cooker on WARM if serving over a longer potluck or party so it stays soft and spoonable.

For a lighter version, you can use reduced-sugar pie fillings and a sugar-free white cake mix, though the texture will be a bit less gooey. If you can’t find blueberry pie filling, canned mixed berry or blackberry filling with a drop or two of blue food coloring stirred in (before pouring into the slow cooker) will still give you that cerulean look. For extra flavor, sprinkle 1 teaspoon of vanilla extract over the fruit or add a pinch of cinnamon to the cake mix before sprinkling it on. For picky eaters who don’t like cherry, swap in strawberry pie filling for a slightly sweeter, brighter ruby color. If your family prefers more cake than fruit, use 1 1/2 boxes of cake mix and 1 1/2 cups butter, but be aware it will be richer and more filling. Food safety tips: Keep the dessert above 140°F if holding on WARM for more than 2 hours at a party; after about 4 hours on WARM, turn the cooker off and let leftovers cool, then refrigerate within 2 hours to prevent bacterial growth. Reheat leftovers in the slow cooker on LOW or in the microwave until steaming hot before serving again. Avoid leaving the dessert at room temperature for more than 2 hours, especially at outdoor summer gatherings. Always use clean utensils when serving to keep the shared pot safe for everyone.