Turn off the heat and let the dessert stand, covered, for about 10 to 15 minutes. This resting time helps the crumb set while keeping the inside steamy and extra moist with pockets of syrup.
Serve warm by scooping big spoonfuls straight from the slow cooker, making sure to get both the fluffy pink sponge and the glossy rose syrup from the bottom in each serving.
For a lighter rose flavor, start with 1/2 teaspoon rose water and add more next time if you want it stronger. If you don’t have rose water, you can swap vanilla extract for a simple vanilla-pink version and sprinkle a few crushed, food-safe dried rose petals on top after cooking for a hint of floral aroma. To make it extra festive for Easter, top each serving with pastel sprinkles or mini chocolate eggs. For a slightly less rich dessert, replace half of the sweetened condensed milk with evaporated milk; it will be a little less syrupy but still moist. If you prefer a stronger fruit note, use strawberry milk instead of regular milk or stir a tablespoon of strawberry jam into the condensed milk before drizzling. To prep ahead, whisk together the dry cake mix and rose water–spiked condensed milk the night before and store separately; when you’re ready, just add milk and butter to the mix, pour everything into the slow cooker, and hit start.
