This 4-ingredient slow cooker dessert is the kind of easy summer treat that feels a little playful and a lot comforting, especially when it is too hot to turn on the oven. The soft, pale sponge soaks up a glossy coral-pink gelatin glaze as it cooks low and slow, giving you a pudding-like cake with a bright, cheerful finish that is simple enough for a weekday and fun enough to set out for company.
Serve this sweet summer retreat slightly warm or fully chilled, depending on the day, with a spoonful of whipped topping, fresh berries, or a scoop of vanilla ice cream. If you want to round it out for a porch dessert, I like to add iced tea, lemonade, or hot coffee for the grown-ups, and a few extra strawberries or raspberries on the side make the color really pop.
4-Ingredient Slow Cooker Sweet Summer Retreat Alabaster Sponge
Servings: 8
Ingredients
1 box white cake mix, about 15.25 ounces
1 package coral-pink gelatin dessert mix, 3 ounces
1 cup water
1/2 cup unsalted butter, melted
Directions
1. Lightly butter the inside of a 4- to 6-quart slow cooker crock. In a large mixing bowl, stir together the white cake mix and dry gelatin mix until evenly combined.
2. Pour in the water and melted butter, then stir just until the batter is smooth and no dry pockets remain. The batter will be thick.
3. Spread the batter into the prepared slow cooker and smooth the top. Cover with the lid, placing a clean kitchen towel under the lid if you like to catch excess moisture.
4. Cook on low for 2 1/2 to 3 hours, or until the sponge is set around the edges and gently springs back in the center. The top will look glossy from the gelatin and the cake will have a dense, porous texture.
5. Turn off the slow cooker and let the dessert rest for 15 to 20 minutes before scooping and serving warm, or cool completely and chill for a firmer texture.
Variations & Tips
Berry boost: Scatter a handful of fresh raspberries or sliced strawberries over each serving for an easy way to add tartness and make the dessert feel a little more special.
Cool and creamy: For a chilled dessert on especially hot afternoons, cool the sponge fully in the crock, then refrigerate before serving with whipped topping. The texture becomes a bit more set and pudding-like.
Picky eater version: If your family prefers milder flavors, use a strawberry or cherry gelatin with a familiar taste and keep toppings simple with whipped cream or vanilla ice cream.
Slow cooker tip: Slow cookers can run differently, so start checking near the 2 1/2-hour mark. If the center is still very wet, give it a little more time in 15-minute increments.
Easy cleanup: A light coating of butter helps the sponge release more easily, and letting it rest before scooping keeps the servings neater.