Slow Cooker Peach Dump Cake
This is the dessert you make when you want something incredible but don't want to work for it. With just four ingredients and five minutes of prep, your slow cooker does all the heavy lifting, transforming canned peaches and boxed cake mix into a warm, buttery, golden-topped treat. Serve it warm with a scoop of melting vanilla ice cream, and watch it disappear.
Why This Recipe Works:
4 Ingredients: Uses pantry staples you probably already have.
5 Minutes Prep: Literally just dump, dot, and go.
Set It and Forget It: The slow cooker does the work while you enjoy your meal.
Crowd-Pleasing: It's simple, affordable, and absolutely irresistible.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Canned sliced peaches | 2 (15 oz) cans | In heavy syrup or 100% juice |
| Yellow cake mix | 1 (15.25 oz) box | Standard size; other flavors work too |
| Unsalted butter | ½ cup (1 stick) | Melted or cut into thin pats |
| Ground cinnamon | 1 teaspoon | Optional, but highly recommended |
Instructions:
Step 1: Prep the Slow Cooker
Lightly grease the inside of a 6-quart or larger slow cooker with butter or non-stick spray to prevent sticking and make cleanup easier.
Step 2: Add the Peaches
Pour both cans of peaches (including their juice) into the slow cooker and spread them into an even layer.
Pro Tip: For a thicker, more cake-like texture, drain one can and use the juice from only one. For a juicier, more cobbler-like texture, use all the juice from both cans.
Step 3: Add the Cake Mix
Sprinkle the entire box of dry cake mix evenly over the peaches. Do not stir. Keeping the layers separate is what creates the signature golden, crusty topping.
Step 4: Add Cinnamon
Sprinkle the cinnamon evenly over the dry cake mix.
Step 5: Add the Butter
If using melted butter, drizzle it as evenly as possible over the cake mix. If using sliced butter, arrange thin pats to cover the entire surface. Even coverage ensures no dry spots.
Step 6: Cook
Cover and cook until the top is golden and set, and the edges are bubbly.
Low: 3-4 hours
High: 2-3 hours
Step 7: Rest and Serve
Turn off the slow cooker and remove the lid. Let the dessert rest for 15-20 minutes. This allows the topping to set, making it easier to serve. Scoop into bowls and top with vanilla ice cream or whipped cream.
Tips & FAQ:
Don't Stir! Stirring the dry mix into the liquid creates a gummy, pasty texture. Trust the layers.
Check for Doneness: The top should look set and golden, not wet or doughy. If it looks raw in spots, cook for another 30 minutes and check again.
Butter Distribution: This is the most important step for a perfect topping. Make sure the butter covers the surface evenly to avoid dry patches of cake mix.
Can I use a different cake mix? Yes! Spice cake, butter pecan, or white cake all work beautifully. Avoid chocolate, as it tends to compete with the peach flavor.
Can I make this in the oven? Yes. Assemble in a greased 9x13-inch baking dish and bake at 350°F for 35-40 minutes, or until golden and bubbly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
Variations:
Peach Berry: Add 1 cup of fresh or frozen blueberries or raspberries with the peaches.
Peach Pecan: Sprinkle ½ cup of chopped pecans over the cake mix before adding the butter.
Spiced Peach: Add ½ teaspoon nutmeg and ¼ teaspoon cardamom along with the cinnamon.
Tropical Peach: Use one can of peaches and one can of crushed pineapple (with juice).
Cherry Peach: Use one can of peaches and one can of cherry pie filling. Gently stir the two fruits together before adding the cake mix.
Fresh Peach: Substitute canned peaches with 4-5 cups of fresh, peeled, sliced peaches. Toss the fresh peaches with ½ cup of sugar and 2 tablespoons of lemon juice before adding them to the slow cooker.
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