Drop a block of chilled cream cheese in the crock pot and 3 other basic additions to get a dessert so rich and delicious your family will be begging for seconds.

This 4-ingredient slow cooker vintage cream cheese pound cake is the kind of dessert you make when you’re short on time but still want something that tastes like you fussed all afternoon. It leans on an old-fashioned, dense, buttery cream cheese pound cake vibe, but we take a big shortcut: you literally drop a chilled block of cream cheese into the crock pot, add three basic pantry staples, and let the slow cooker do the work. It’s rich, velvety, and just the right amount of sweet—my kind of weeknight treat when I’m juggling work, kids’ activities, and still want everyone gathered around the table for “just one more slice.”

Serve this warm, scoopable pound cake-style dessert straight from the slow cooker into small bowls. It’s amazing on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a handful of fresh berries makes it feel special enough for company. For a cozy weekend vibe, pair it with hot coffee or tea; for a more indulgent dessert night, drizzle with caramel or chocolate sauce. Leftovers (if you have any) are delicious chilled and sliced, or gently rewarmed in the microwave and served with fruit.

Servings: 8

1 (8-ounce) block cream cheese, chilled

Place the chilled block of cream cheese directly into the bottom of a 4- to 6-quart slow cooker, leaving it whole. This should look like a solid rectangular block of cream cheese sitting alone in the crock.

Sprinkle the granulated sugar evenly over the top of the cream cheese block.

Cover the slow cooker and set it to LOW. Cook for 30 minutes to slightly warm and soften the cream cheese and sugar together. This gentle start helps everything blend smoothly without dirtying extra bowls.

After 30 minutes, uncover and use a sturdy whisk or a hand mixer (right in the crock, if your insert is safe for it) to beat the softened cream cheese and sugar together until mostly smooth and creamy. It’s okay if there are a few small lumps; they’ll melt as it cooks.

Crack the eggs into a small bowl, then whisk them lightly. Pour the beaten eggs into the cream cheese mixture in the slow cooker. Whisk or beat again until fully combined and silky.

Sprinkle the flour over the wet mixture. Gently whisk or stir until no dry streaks of flour remain and the batter is thick and smooth. Try not to overmix; stop as soon as the flour disappears.

Smooth the top of the batter with a spatula so it’s level. Wipe any splatters off the sides of the crock to prevent burning.

Cover the slow cooker with the lid, placing a clean kitchen towel or a double layer of paper towels under the lid if possible to catch condensation and keep the top of the cake from getting soggy.

Cook on LOW for 2 1/2 to 3 1/2 hours, or until the cake is set around the edges, the center looks just barely jiggly but not liquid, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Every slow cooker runs a little different, so start checking around the 2 1/2-hour mark.

Turn off the slow cooker and let the cake sit, covered, for 15 to 20 minutes to firm up. This rest time helps it slice and scoop more cleanly and gives that classic dense pound cake texture.

Serve warm by scooping the cake directly from the slow cooker with a large spoon or spatula. For a more vintage pound cake feel, let it cool completely in the crock, then chill for a couple of hours before cutting into thick slices.

For a vanilla twist, add 1 to 2 teaspoons of vanilla extract to the batter when you mix in the eggs. For a citrus version, fold in 1 tablespoon of finely grated lemon or orange zest along with the flour. To make it extra indulgent, sprinkle 1/2 cup of mini chocolate chips or white chocolate chips over the top of the batter before cooking. If you prefer a slightly lighter texture, substitute 2 tablespoons of the flour with cornstarch to mimic cake flour. You can also line the bottom and halfway up the sides of the slow cooker with a parchment sling before adding the cream cheese block; this makes it easier to lift the cake out for slicing once it’s cool. For smaller households, halve the recipe and use a smaller slow cooker, checking for doneness 30 to 45 minutes earlier. Food safety tips: Always start with a fresh, unopened block of cream cheese and keep it refrigerated until you’re ready to cook. Don’t leave the finished cake sitting on the warm setting for more than 2 hours; after serving, cool leftovers, cover tightly, and refrigerate within 2 hours of cooking. Leftovers will keep in the fridge for up to 4 days and can be reheated gently in the microwave or enjoyed cold.