Put the frozen pink lemonade concentrate in the crock and 3 other ingredients to get a sweet treat so delicious your family will be begging for more.

This 4-ingredient slow cooker pink lemonade sunset dessert is one of those toss-it-in-and-walk-away treats that feels a little bit magical. You start with a can of frozen pink lemonade concentrate right in the bottom of the crock, then add just three pantry staples to turn it into a warm, sweet, spoonable dessert that tastes like a cross between a lemonade cobbler and a gooey cake. It’s perfect for busy weeknights, potlucks, or when you want something fun and different without heating up the whole kitchen.

Serve this pink lemonade sunset dessert warm, scooped into bowls. It’s wonderful topped with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt if you want something a little lighter. A handful of fresh berries (strawberries, raspberries, or blueberries) makes it extra pretty and adds a fresh pop of flavor. Pair it with iced tea or lemonade for a fun, coordinated dessert night, or serve it after a simple grilled chicken or burger dinner to make an everyday meal feel special.

Servings: 6-8

1 (12-ounce) can frozen pink lemonade concentrate, unthawed

Place the frozen pink lemonade concentrate (do not thaw) in the bottom of a 4- to 6-quart slow cooker. This should look like a solid mound of frozen concentrate in the center of the crock.

Sprinkle the dry yellow cake mix evenly over the frozen pink lemonade concentrate, covering it as much as possible. Do not stir; you want distinct layers so the dessert bakes into a gooey, cobbler-style treat.

Drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as you can. Again, do not stir—just let the butter soak down into the mix on its own.

Sprinkle the white chocolate chips evenly over the top. They’ll melt and create little sweet, creamy pockets throughout the dessert.

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 set and cake-like and the center is bubbly and gooey. The top should look mostly set, but when you scoop down you’ll see a warm, saucy layer from the lemonade at the bottom.

Turn off the slow cooker and let the dessert rest, covered, for about 10–15 minutes to thicken slightly. Serve warm, scooping down through all the layers so everyone gets some cake, sauce, and melted white chocolate in each bowl.

For a slightly tangier dessert, you can add the finely grated zest of 1 lemon to the dry cake mix before sprinkling it over the lemonade. If your family prefers a less sweet treat, use a lemon or white cake mix instead of yellow, or swap half of the white chocolate chips for fresh or frozen raspberries (no need to thaw). For picky eaters who aren’t big on citrus, try using strawberry cake mix and serve with extra whipped cream to soften the tartness. You can also cut the butter down to 6 tablespoons if you want it a bit lighter, though it will be slightly less rich. If you don’t have white chocolate chips, mini marshmallows or a mix of white and semi-sweet chocolate chips work nicely, too. Food safety tips: Always cook this dessert on HIGH or LOW as directed with the lid on to ensure it heats evenly and thoroughly. The frozen pink lemonade concentrate should go straight from the freezer to the slow cooker; do not leave it at room temperature for long periods. Turn the slow cooker off once the dessert is done and you’ve allowed it to rest—don’t leave it on the warm setting for more than 1–2 hours to avoid overcooking and potential food safety issues. Cool leftovers, transfer them to a covered container, and refrigerate within 2 hours. Leftovers can be reheated gently in the microwave until warm but not boiling.