Easter Sunday Closer: Just 5 ingredients. I set it up in the morning so dessert is completely ready right after our big family dinner.

This 5-ingredient slow cooker ruby red bake is my kind of Easter Sunday closer: it goes in the crockpot after breakfast and quietly turns into a jammy, bubbly, ruby-red dessert by the time everyone pushes back from the dinner table. Think of it like a cozy fruit cobbler meets bread pudding, with a thick, jewel-toned berry-cherry layer hiding under a golden, caramelized topping. It’s fuss-free, family-friendly, and uses simple grocery store ingredients so you can focus on the holiday and your people, not your oven timer.

Serve this warm right out of the slow cooker, spooned into bowls. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of half-and-half makes the ruby-red juices extra special. I like to set out small bowls of chopped nuts and extra jam so everyone can customize their bowl. A cup of coffee or hot tea on the side turns it into a cozy, linger-at-the-table kind of dessert.

Servings: 8

1 can (21 oz) ruby-red cherry pie filling

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking and make cleanup easier.

In a medium bowl, stir together the cherry pie filling and raspberry jam until well combined and glossy. This will become your jammy, ruby-red base.

Pour the cherry-jam mixture into the bottom of the slow cooker and spread it into an even layer so it covers the entire base.

In a separate bowl, whisk together the dry cake mix and brown sugar, breaking up any big lumps. This mixture will create the caramelized topping as it cooks.

Sprinkle the cake mix and brown sugar mixture evenly over the ruby-red fruit layer. Do not stir; you want the layers to stay separate so the fruit can bubble up underneath.

Slowly drizzle the melted butter evenly over the dry cake mixture, trying to moisten as much of the surface as you can. A few dry spots are okay; they’ll hydrate as the dessert cooks.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the topping looks set, the edges are lightly browned and caramelized, and the ruby-red filling is thick, jammy, and bubbling up around the sides.

Once done, turn off the slow cooker and let the dessert sit, covered, for about 15 to 20 minutes. This rest time helps the juices thicken into that jammy, spoonable consistency that makes it so comforting.

Spoon the warm ruby red bake into bowls, making sure to scoop down to the bottom so you get both the jammy, bubbly fruit and the caramelized topping in every serving.

For a slightly tarter, more grown-up flavor, swap half of the cherry pie filling for canned cranberry sauce or pitted frozen tart cherries (no need to thaw; just stir them in with the jam). If your family prefers strawberries, you can use strawberry pie filling and strawberry jam for a brighter, sweeter ruby color. For picky eaters who like things extra soft, add 1/4 cup of water or apple juice to the fruit layer so it stays very saucy. If you want a bit of texture, sprinkle 1/2 cup chopped pecans or sliced almonds over the cake mix before drizzling on the butter. You can also use a butter or white cake mix instead of yellow or vanilla—just keep the total ingredients to five by swapping, not adding. For a dairy-free version, use a dairy-free cake mix and melt coconut oil or a plant-based butter in place of regular butter. If your slow cooker tends to run hot, check at the 3 1/2- to 4-hour mark so the topping doesn’t get too dark; you can prop the lid open slightly with a wooden spoon during the last 20 minutes to help the top dry and caramelize without overcooking the fruit.