This 5-ingredient slow cooker rose spongy dessert is my Easter Sunday secret for when I want something rich, pretty, and totally hands-off. It starts with a simple pink cake mix and transforms into a fluffy, spoonable, pudding-style cake that steams away in the slow cooker while you do literally anything else. The rose flavor makes it feel a little fancy, but the process is very Midwest-practical: dump, drizzle, and walk away. It’s perfect for holidays or busy weeks when you want a dessert that basically makes itself.
Serve this warm right out of the slow cooker, scooped into bowls with plenty of that glossy pink syrup spooned over the top. It’s wonderful with a scoop of vanilla ice cream, a dollop of whipped cream, or even plain Greek yogurt if you like a tangy contrast. I also love adding a few fresh berries on the side to brighten things up.
Low-Point Slow Cooker Rose Pink Dessert (8 servings, ~5 pts each)
🧾 Ingredients
- 1 box sugar-free pink cake mix (strawberry or pink velvet)
- 1 1/3 cups unsweetened almond milk (or any low-fat milk)
- 1/4 cup light butter or butter substitute
- 1 teaspoon rose water (food-grade)
- 1 can fat-free sweetened condensed milk or sugar-free condensed milk
👩🍳 Instructions
- Spray your slow cooker with non-stick cooking spray.
- In a bowl, combine the cake mix, almond milk, melted light butter, and rose water. Mix until smooth.
- Pour the batter into the slow cooker.
- Drizzle the fat-free/sugar-free condensed milk evenly on top.
- Cover and cook on low for 2–3 hours, until a toothpick comes out clean.
- Let it cool slightly before serving; cut into 8 equal portions.
🔢 WW Points (approx.)
- Whole dessert: ~40 pts
- Per serving (8) → ~5 pts ✅
💡 Tips to keep points low
- Use sugar-free cake mix
- Replace whole milk with unsweetened almond milk
- Use light or fat-free butter
- Use sugar-free sweetened condensed milk