My neighbor brought this refreshing baked treat to the block party and everyone begged for the secret. Just 4 ingredients to make this fruity delight.

This slow cooker 4-ingredient blackberry smash dump cake is the sort of simple, refreshing baked treat that shows up at small-town block parties and disappears in a hurry. My neighbor first brought a version of this over to our street gathering one humid July evening, and folks were lining up for seconds before the burgers were even off the grill. It’s pure Midwestern practicality: a bag of frozen berries, a box of cake mix, a little sugar, and some butter, all tossed into the slow cooker and left to bubble away into a warm, jammy, golden-topped dessert. No fuss, no fancy steps—just honest, fruity comfort that tastes like summer even in the middle of winter.

Spoon the warm blackberry smash dump cake into shallow bowls or onto small dessert plates, making sure you get both the bubbling purple berries and the crisp golden cake topping. It’s lovely just as it is, but a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream will melt down into the warm fruit and make a creamy sauce. For a simple touch of color, tuck in a fresh mint sprig on each serving. This dessert pairs nicely with grilled meats, potluck salads, and iced tea or lemonade, and it’s just as welcome on a Sunday table as it is at a backyard block party.

Servings: 8

2 pounds frozen blackberries (about 6 cups, unthawed)

Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking and make cleanup easier.

Pour the frozen blackberries straight into the bottom of the slow cooker. Use a spoon to spread them into an even layer. It’s fine if they’re clumped; they will break down as they cook.

Sprinkle the granulated sugar evenly over the frozen blackberries. This helps the berries release their juices and creates that rich, jammy filling.

Evenly sprinkle the dry yellow cake mix over the sugared berries. Do not stir. Gently shake the slow cooker or tap the sides so the cake mix settles into a fairly even layer, fully covering the berries.

Slowly drizzle the melted butter over the dry cake mix, trying to cover as much of the surface as you can. Some dry spots are fine; the steam from the berries will help moisten them as it cooks.

Cover the slow cooker with its lid and cook on HIGH for 2 1/2 to 3 1/2 hours, or until the blackberry filling is thick and bubbly around the edges and the cake topping is set and mostly golden. The center may look a little softer but should not be wet or doughy.

Once done, turn off the slow cooker and let the dump cake rest, uncovered, for about 15 to 20 minutes. This allows the juices to thicken slightly so the dessert will spoon out in nice, saucy scoops rather than runny puddles.

To serve, spoon the warm blackberry smash dump cake into bowls or onto plates, making sure you get both the dark purple fruit and the crispy golden cake. Garnish each serving with a small fresh mint leaf or sprig if you’d like a pretty pop of green, then enjoy while still warm.

If you’d like a slightly tarter dessert, reduce the sugar to 1/3 cup or even 1/4 cup, especially if your blackberries are sweet. For a sweeter, more jam-like filling, you can increase the sugar to 3/4 cup. A white cake mix can stand in for yellow if that’s what you have on hand, and a lemon cake mix will give a bright, citrusy edge that pairs beautifully with the berries. You can also use a blend of frozen berries—such as blackberries with raspberries or blueberries—for a mixed-berry version, keeping the total amount at about 2 pounds. If you prefer a crisper top, once the cake is fully cooked in the slow cooker, you can carefully transfer the crock (if it’s oven-safe) to the oven and broil the top for 2 to 4 minutes, watching closely so it doesn’t burn. For smaller households, halve the recipe in a 3-quart slow cooker and check for doneness a bit earlier. Food safety tips: Always start with frozen berries that have been kept at a safe temperature; do not let them sit out for long periods before cooking. Make sure the dump cake is hot and bubbling in the center before serving, and refrigerate leftovers within 2 hours of cooking. Store leftovers in a covered container in the refrigerator for up to 3 days and reheat gently in the microwave or a low oven until warmed through. Because this dessert stays quite hot in the center, remind children and older guests to let their servings cool slightly before digging in.