June Comfort: Just 5 ingredients. I make it when I want dessert handled hours ahead.

This 5-ingredient slow cooker umber bake is my go-to June comfort dessert, especially for Father’s Day when I want dessert handled hours ahead. It’s basically a soft, spoonable cake that bakes right in a rich, glistening umber caramel sauce. The edges get a little caramelized and chewy, while the inside stays gooey and pull-apart tender. It reminds me of the old-fashioned pudding cakes my mom made, but this version is simplified for busy weekends—dump, stir, and let the slow cooker do the rest while you focus on the grill or the kids.

Serve this umber bake warm right out of the slow cooker, scooped into bowls. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream melts into the gooey caramel pockets and makes it feel extra special for Father’s Day. If you want to stretch it, pair with fresh berries on the side to cut through the richness. A hot cup of coffee or decaf after dinner works nicely, or cold milk for the kids who will want to scrape every last bit of sauce from their bowls.

Servings: 6-8

1 box (about 15.25 oz) yellow cake mix

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or lightly grease with butter to help prevent sticking and make cleanup easier.

In a medium bowl, whisk together the brown sugar and evaporated milk until the sugar is mostly dissolved and the mixture looks like a thin caramel sauce.

Pour this brown sugar–milk mixture into the bottom of the prepared slow cooker, tilting the crock gently if needed so it covers the entire base in an even layer.

In a large bowl, combine the dry yellow cake mix, melted butter, and vanilla extract. Stir with a spoon or spatula until you have a thick, sticky batter; it will look more like cookie dough than pourable cake batter, and that’s okay.

Drop the batter by large spoonfuls over the caramel layer in the slow cooker, spacing the mounds out a bit. Use the back of the spoon or clean fingers to gently press and spread the batter so it mostly covers the surface. It does not need to be perfectly even; the gaps allow the caramel to bubble up.

Cover the slow cooker with its lid. Cook on LOW for 3 to 3 1/2 hours, or until the top looks set and dry in spots and the edges are deep golden umber and caramelized. The center will still be very soft and gooey, and you should see bubbling sauce around the edges.

Turn off the slow cooker and let the dessert sit, covered, for 10 to 15 minutes. This short rest helps the sauce thicken slightly while keeping the inside moist and pull-apart tender.

To serve, use a large spoon to scoop down through the cake layer and into the sauce, lifting out portions so you get both the fibrous, spongy cake and plenty of glistening umber caramel in each bowl. Serve warm, with ice cream or whipped cream if you like.

For chocolate lovers, use a chocolate cake mix instead of yellow for a deeper, almost brownie-like umber bake. If your family prefers things less sweet, you can reduce the brown sugar to 3/4 cup; the sauce will be a bit thinner but still rich. Add a teaspoon of cinnamon or a pinch of nutmeg to the cake batter for a warm spice note that feels cozy on cool June evenings. For a nutty variation, sprinkle 1/2 cup chopped pecans or walnuts over the caramel layer before adding the batter, but be sure to warn anyone with nut allergies. If you have picky eaters, keep the base recipe as-is and set out toppings like vanilla ice cream, chocolate chips, or crushed cookies so everyone can customize their bowl. You can also swap the vanilla extract for maple or caramel extract for a different twist. Food safety tips: Always cook this dessert on LOW, not WARM, to keep it at a safe temperature while it bakes. Use clean utensils and wash hands before handling ingredients, especially when greasing the crock. Once cooked, do not leave the slow cooker on the counter unplugged for more than 2 hours; refrigerate leftovers in a covered container and reheat portions gently in the microwave until steaming hot before serving. Avoid using damaged or heavily scratched slow cooker inserts, as they may not heat evenly. If you’re cooking on a very hot day, be sure your slow cooker is on a heat-safe surface and not pushed tight against walls or cords for proper ventilation.