Toss raw pastel chocolate candies in the slow cooker and 3 simple pantry staples to get a dessert so incredible your grandkids will be begging for more!

This 4-ingredient slow cooker Easter candy cake is the kind of easy, no-fuss dessert that feels like a little bit of magic. You simply toss raw pastel chocolate candies straight into the bottom of the slow cooker, add three simple pantry staples, and let the gentle heat do the rest. It reminds me of the church basement potlucks I grew up with here in the rural Midwest—sweet, comforting, and never fussy. It’s a fun way to use those pretty Easter candies the grandkids love so much, and the end result is a gooey, chocolatey cake-pudding that they’ll be scraping the crock for.

Serve this warm right out of the slow cooker, spooned into small bowls. A scoop of vanilla ice cream or a dollop of whipped topping melts into the warm cake and candy pockets and makes it extra special. A glass of cold milk or a cup of coffee balances the sweetness for the adults. If you’re serving it after Easter dinner, it pairs nicely with simple savory dishes like ham and scalloped potatoes or a light fruit salad on the side for a fresh contrast.

Servings: 8

2 cups raw pastel chocolate candies (such as candy-coated milk chocolates or chocolate eggs)

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray so the cake doesn’t stick.

Pour the raw pastel chocolate candies into the bottom of the slow cooker and spread them into an even layer so the bottom is completely covered in candies.

In a medium bowl, whisk together the dry yellow cake mix and the milk until you have a smooth, pourable batter with no dry pockets.

Stir the melted butter into the batter until fully combined; the batter will be slightly thick but still easy to pour.

Carefully pour the batter evenly over the layer of pastel chocolate candies in the slow cooker. Do not stir; you want the candies to stay at the bottom so they melt and form a gooey layer.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the top of the cake is set and springs back lightly when touched in the center. The edges will pull slightly away from the sides, and the bottom will be soft and gooey from the melted candies.

Turn off the slow cooker and let the cake sit, covered, for about 10–15 minutes to firm up just a bit while still staying warm and saucy at the bottom.

Spoon the warm cake into bowls, making sure to dig all the way down to scoop up that melted pastel candy layer from the bottom. Serve as is, or top with ice cream or whipped cream.

For a richer chocolate flavor, use a chocolate cake mix instead of yellow; it turns this into a slow cooker chocolate lava-style Easter cake. If you prefer a slightly less sweet dessert, use dark chocolate or semi-sweet pastel candies instead of milk chocolate. You can swap the milk for evaporated milk for a more old-fashioned, custard-like richness, or use half milk and half strong brewed coffee to deepen the chocolate flavor without adding more sugar. For a little texture, sprinkle 1/2 cup of chopped nuts (pecans or walnuts) over the candy layer before adding the batter. If your slow cooker runs hot, start checking the cake around the 2-hour mark so it doesn’t overbake on the edges; every slow cooker has its own personality. Leftovers keep well in the refrigerator—just cover the crock or transfer to a lidded container and rewarm individual portions in the microwave for 20–30 seconds until soft and gooey again. Around other holidays, you can reuse this same method with different seasonal chocolate candies and matching sprinkles to make it a year-round family favorite.