Toss these yellow marshmallow chicks in the slow cooker with 3 other ingredients and get a treat so delicious your grandkids will be begging for more.

This 4-ingredient slow cooker spring chick cake is one of those fun, low-effort desserts that feels like a little kitchen magic. You literally toss bright yellow marshmallow chicks into the slow cooker with just three pantry-friendly ingredients, and a gooey, cake-like treat comes out that kids and grandkids absolutely adore. It’s perfect for spring holidays, church potlucks, or any Sunday when you want something playful and sweet without turning on the oven.

Scoop the warm spring chick cake straight from the slow cooker into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream. A few fresh berries on the side help balance the sweetness and make it feel a bit special. For a crowd, set the slow cooker to warm and put out small bowls, spoons, and toppings like sprinkles, extra marshmallow chicks, or crushed graham crackers so everyone can build their own little sundae-style dessert.

Servings: 8

1 (10-ounce) package yellow marshmallow chicks

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help with easy cleanup.

Arrange the yellow marshmallow chicks in a single, mostly even layer on the bottom of the slow cooker. It is fine if they are snug and touching.

In a medium bowl, whisk together the dry yellow cake mix and the milk until mostly smooth. A few small lumps are okay; just be sure there are no big dry pockets of mix.

Slowly pour the cake batter evenly over the marshmallow chicks in the slow cooker, trying to cover them as much as possible. Do not stir; you want the chicks to stay on the bottom so they melt and bubble up as the cake cooks.

Drizzle the melted butter evenly over the top of the batter. This helps create a rich, buttery, almost cobbler-like texture as it bakes.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top looks set and springs back lightly when touched in the center. The edges will be more cake-like and the center will be softer and gooier.

Turn off the heat and let the cake sit, covered, for 10 to 15 minutes to firm up slightly. This rest time makes it easier to scoop and lets the melted marshmallow layer thicken a bit.

Serve the spring chick cake warm, scooping down to the bottom so each serving gets some of the gooey marshmallow chicks and the soft cake on top.

For extra color and fun, you can mix a handful of pastel sprinkles into the batter before pouring it over the chicks, or sprinkle them on top right after cooking while the cake is still warm. If your family prefers chocolate, use a chocolate cake mix instead of yellow for a s’mores-style twist—serve with crushed graham crackers on top. To cut the sweetness a bit, swap the whole milk for 2% milk and serve with fresh berries on the side. For little ones who are picky about texture, cook closer to the longer end of the time range so the cake is more set and less gooey. You can also line the slow cooker with a parchment paper sling before greasing if you’d like to lift the cake out in larger pieces for a more traditional slice-and-serve presentation.