Aunt Susan shared this sweet spring secret with me. Just 4 ingredients for the brightest dessert of the season

My Aunt Susan first brought this pink lemonade cake to an Easter potluck at our little country church, and I still remember how everyone crowded around the dessert table, wondering what smelled so bright and sunny in the middle of a chilly Midwestern spring. Her secret was almost laughably simple: just four pantry-friendly ingredients and a slow cooker doing the quiet work on the counter while you go about your day. The result is a fluffy, bright pink cake with golden, crusty edges and a puddle of sweet-tart lemonade syrup bubbling around it, finished with a glossy pale yellow glaze that looks like sunshine after a long winter. It’s the kind of recipe you pass down because it’s easy, dependable, and just plain cheerful.

Spoon the warm pink lemonade cake straight from the slow cooker into small bowls, making sure to scoop up some of the sweet pink juices from the bottom. It’s lovely on its own, but a small scoop of vanilla ice cream or a spoonful of whipped cream melts into the warm cake and glaze in the nicest way. Serve it alongside coffee, hot tea, or a tall glass of iced tea with lemon for a Sunday supper dessert, or tuck it into a spring brunch spread with a simple fruit salad and a plate of ham or egg bakes to balance all that sweetness.

Servings: 8

1 box (15.25 ounces) strawberry cake mix (dry mix only)

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to keep the cake from sticking and to help those golden edges release easily.

In a medium bowl, whisk together the dry strawberry cake mix, vegetable oil, and 1 cup of the thawed pink lemonade concentrate until the batter is smooth and evenly pink. The batter will be thicker than a boxed cake prepared by package directions, more like a brownie batter.

Pour the pink batter into the prepared slow cooker and spread it into an even layer with a spatula, making sure it reaches the edges so it cooks evenly and forms those crusty golden sides.

Cover the slow cooker with its lid, placing a clean kitchen towel or a layer of paper towels under the lid if you like, to catch extra condensation so it doesn’t drip onto the cake.

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the cake is puffed, the edges are golden and slightly crusty, and the center is set but still moist. You should see little bubbles of pink lemonade syrup around the edges.

About 10 minutes before the cake is done, prepare the glaze: In a small bowl, whisk together the powdered sugar with 3 to 4 tablespoons of the remaining pink lemonade concentrate, adding it a spoonful at a time until you have a smooth, pourable glaze the color of pale lemon. You may have a little concentrate left over; save it for another use or to drizzle over individual servings.

When the cake is finished, turn off the slow cooker and carefully remove the lid, watching out for the steam. Let the cake stand for 5 to 10 minutes so the bubbling juices settle slightly but the cake is still good and hot.

Drizzle the pale yellow lemonade glaze all over the top of the warm cake right in the slow cooker, letting it soak into the cracks and pool lightly in the golden edges. You should see steam rising as the glaze hits the hot surface, making a glossy, citrusy finish.

Serve the cake warm, scooping it straight from the slow cooker with a large spoon. Be sure to get some of the pink syrup from the bottom of the pot along with the fluffy cake and glaze for the brightest, most lemony bite.

If you prefer a little less sweetness, use 1/3 cup vegetable oil instead of 1/2 cup and thin the glaze with a tablespoon or two of water instead of extra lemonade concentrate. For a stronger citrus punch, grate in a teaspoon of fresh lemon zest to the batter or the glaze (this technically adds a fifth ingredient, but it’s a nice touch when you have lemons on hand). You can swap the strawberry cake mix for a white or lemon cake mix and still use the pink lemonade concentrate for a paler, more pastel cake. To make individual servings, line the bottom of the slow cooker with parchment and cut the finished cake into squares once it cools slightly, then spoon extra juices over each piece. If your slow cooker runs hot and the edges brown too quickly, switch it to LOW halfway through cooking or place a circle of parchment on the bottom before adding the batter to protect it. Leftovers reheat well: warm a spoonful in the microwave for 15 to 20 seconds and, if you like, drizzle with any extra pink lemonade concentrate for a fresh burst of flavor.