My aunt brought these to our spring brunch and they disappeared instantly.

My aunt first showed up with these little foil-wrapped angel food cakes at a spring brunch out at the church fellowship hall, and I swear they vanished before the ham even hit the table. They’re almost too simple to believe: just four ingredients tucked into tidy foil pouches and nestled into the slow cooker until they puff into the lightest, fluffiest little treats.

This is the kind of recipe that fits right into a busy Midwestern kitchen—no fuss, no fancy tools, and you can keep the slow cooker plugged in on the counter while you potter in the garden or set the table. When you lift that lid and see all those warm, powdered-sugar-dusted packets waiting to be opened, it feels a little like unwrapping presents, and folks will start asking when you’re making them again before they’ve even finished the first one.

Serve these warm, straight from the slow cooker, with the foil pouches still wrapped so everyone can open their own little bundle at the table. They’re lovely alongside a simple fruit salad—think sliced strawberries and oranges—or a bowl of mixed berries so guests can spoon some right over the cake.

A small pitcher of warm chocolate or caramel sauce on the side is nice for drizzling, and a dollop of whipped cream never hurts. For brunch, pair them with coffee, hot tea, or a light punch; for an evening dessert, they go beautifully with decaf and a scoop of vanilla ice cream on the side.

Slow Cooker 4-Ingredient Foil-Wrapped Angel Food Cakes

Servings: 8–10

Ingredients

1 (16-ounce) box angel food cake mix (the just-add-water kind)

1 1/4 cups cold water
1 (21-ounce) can cherry pie filling (or your favorite fruit pie filling)
1/4 cup powdered sugar, plus more as needed for dusting
Directions