This crockpot peach dump cake recipe turns a couple cans of peaches and a box of cake mix into the coziest dessert you will make all season.
It only takes three main ingredients and one slow cooker.
I make this on busy weeknights when I want something warm and comforting without ever turning on the oven.
The peaches bubble away under a golden, buttery cake topping while you go do literally anything else.
It reminds me a lot of my peach dump cake that I bake in the oven, just even easier since the slow cooker does all the heavy lifting for you.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Total Time | 3 hours 15 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Peach Dump Cake Recipe
This is the kind of dessert you can throw together on a whim with pantry staples.
There is no mixing bowl full of batter, no fussing over oven temperatures, and almost no cleanup.
The slow cooker keeps the peaches soft and syrupy while the cake mix bakes up into a crumbly, golden topping.
It tastes like a cross between a cobbler and a cake, and everyone at the table always asks for seconds.
If you like set it and forget it desserts, this one is going to become a regular in your rotation.
It is also endlessly easy to switch up with different fruits and cake mix flavors, similar to how I like to play around with my slow cooker caramel apple pudding cake.
- Only 3 to 5 ingredients needed, most of which you probably already have
- The slow cooker frees up your oven for other dishes
- Minimal hands-on prep time, just layer and walk away
- Naturally makes its own warm, syrupy sauce as it cooks
- Easy to customize with different fruits, cake mixes, and mix-ins
- Great for potlucks, holidays, or a simple weeknight treat
Ingredients
You only need a handful of ingredients for this recipe, and most of them are things you can keep stocked in your pantry for whenever a peach dessert craving hits.
Here is exactly what goes into it.
- 2 cans (21 ounces each) peach pie filling, or 2 cans of sliced peaches in heavy syrup, undrained
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted or cut into thin pats
- 1 teaspoon ground cinnamon, optional
- 1/2 cup chopped pecans, optional
- Pinch of salt, optional
- Vanilla ice cream, for serving
A quick note on the peaches. Canned peach pie filling gives you a thicker, sweeter sauce, while canned sliced peaches in syrup give a lighter, more fruit forward result closer to my cherry cobbler with cake mix.
Either one works beautifully here, so use whichever you have on hand.
Kitchen Equipment Needed
Part of what makes this recipe so easy is that it barely asks anything of your kitchen.
You really just need your slow cooker and a couple of basic tools.
- 6 quart slow cooker or crockpot
- Can opener
- Mixing bowl, if melting your butter and combining it with the cake mix
- Clean kitchen towel or a few sheets of paper towel
- Large serving spoon
If you enjoy hands off cooking like this, you will probably also like how simple my crockpot apple cinnamon pork chops are on a busy weeknight.
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe turn out its best.
None of these are required, but they do make the process smoother and the results a little more impressive.
1. Programmable 6 Quart Slow Cooker
A slow cooker with a programmable timer and a keep warm setting takes all the guesswork out of this recipe.
You can set it before you leave for work and come home to a dessert that is ready to serve instead of overcooked.
2. Glass Lid Slow Cooker Liners
These make cleanup completely effortless, which matters a lot with a sticky, syrupy dessert like this one.
Just lift the liner out when you are done and there is nothing left to scrub.
3. Canned Peach Pie Filling, Variety Pack
Keeping a couple of cans of peach pie filling in the pantry means you are always ten minutes away from starting this recipe.
I like buying a few at a time so I never run out mid craving.
4. Chopped Pecans, Bulk Bag
A handful of pecans scattered over the top adds a nice bit of crunch against the soft, syrupy peaches underneath.
Buying a bulk bag means you always have some on hand for this and other baked desserts.
Once you have your equipment and ingredients ready, you might also want to browse my cake mix pudding cake for another easy dessert that starts with a box mix.
Step-by-Step Instructions: How to Make Crockpot Peach Dump Cake
1. Prepare the Slow Cooker
- Lightly grease the inside of your 6 quart slow cooker with butter or nonstick cooking spray, coating the bottom and sides.
- This step keeps the peach layer from sticking as it cooks and makes serving much easier later on.
2. Add the Peaches
- Pour both cans of peach pie filling, or both cans of sliced peaches with their syrup, directly into the bottom of the slow cooker.
- Spread the peaches out into an even layer using a spoon or spatula so the entire bottom of the crock is covered.
- If you are using canned peaches instead of pie filling, sprinkle the ground cinnamon over the peaches now and give them a light stir.
3. Add the Dry Cake Mix
- Sprinkle the dry, unmixed cake mix evenly over the top of the peaches.
- Use the back of a spoon to gently smooth it into an even layer, making sure there are no dry pockets of cake mix sitting directly against the sides of the crock.
- Do not stir the cake mix into the peaches. It needs to sit on top so it can form a crust as it bakes.
4. Add the Butter
- If using melted butter, drizzle it evenly over the entire surface of the dry cake mix, working in a back and forth motion so every section gets some.
- If using butter pats instead, cut your two sticks of butter into about 20 to 24 small, thin slices and scatter them evenly across the top of the cake mix.
- Try to leave as little dry cake mix exposed as possible, since any spots without butter will stay powdery instead of turning golden.
5. Add the Optional Toppings
- If you are using chopped pecans, sprinkle them evenly over the butter and cake mix layer now.
- This is also the point to add a pinch of salt over the top if you like a little contrast against the sweetness.
6. Cover and Cook
- Lay a clean kitchen towel or a few sheets of paper towel across the top of the slow cooker, then place the lid on over it.
- The towel absorbs condensation that would otherwise drip back down and make the cake topping soggy, so do not skip this step.
- Cook on high for 2 and a half to 3 hours, or on low for 4 to 5 hours, until the top is set and lightly golden brown.
- Avoid lifting the lid during the first 2 hours of cooking, since this lets out heat and can extend your cooking time.
7. Check for Doneness
- Around the 2 hour mark on high, check the center of the cake topping by gently pressing it with the back of a spoon.
- It should look dry on top and feel set rather than wet or batter like, with the peaches bubbling visibly around the edges.
- If the center still looks wet, replace the towel and lid and continue cooking in 20 minute increments until it firms up.
8. Cool Slightly and Serve
- Turn off the slow cooker and remove the lid, letting the dessert rest for about 10 to 15 minutes.
- This short rest allows the syrupy peach layer to thicken slightly so it is easier to scoop.
- Serve warm, scooping down through the cake layer into the peaches underneath so each portion gets some of both.
For another warm, comforting slow cooker dessert with a similar dump and go method, take a look at my peach cobbler as well.
Tips for The Best Crockpot Peach Dump Cake
A few small details make a big difference with this recipe, especially since it only has a handful of ingredients doing all the work.
Keep these tips in mind for the best results.
- Do not drain the canned peaches or pie filling, since that liquid becomes the sauce
- Cover the cake mix completely with butter so no dry, powdery spots remain
- Always use the towel under the lid to prevent a soggy topping
- Resist stirring the layers together before or during cooking
- Check your slow cooker a little early the first time you make this, since cook times vary by model
- Let the dessert rest for 10 to 15 minutes before serving so the sauce can thicken
These same principles carry over nicely if you ever want to try a fruitier variation like my peach crisp.
Serving Suggestions
This dessert is rich and warm on its own, but a few simple additions take it even further. ,
I almost always serve mine with something cold on top to play against the warm peaches and cake.
- A scoop of vanilla ice cream, letting it melt slightly into the warm peach sauce
- A dollop of lightly sweetened whipped cream
- A drizzle of caramel sauce for extra richness
- A sprinkle of extra cinnamon or nutmeg over the top
- Alongside a slice of blueberry swirl cheesecake if you are serving a bigger dessert spread
Variations of Crockpot Peach Dump Cake
One of the best things about a dump cake is how easy it is to make your own.
Once you understand the basic layering method, you can swap ingredients freely.
- Use white or French vanilla cake mix instead of yellow for a lighter flavor
- Swap in canned cherries, blueberries, or apple pie filling for a different fruit base
- Combine two fruits, like peaches and blueberries, for a mixed berry version
- Add a handful of shredded coconut on top along with the pecans
- Use fresh peaches tossed with sugar and cornstarch during peach season instead of canned
- Try a spice cake mix instead of yellow for a warmer, more autumn leaning flavor, similar to my caramel apple crisp
Storage and Reheating
This dessert keeps well for several days, which makes it a great make ahead option for gatherings. Here is how to store and reheat any leftovers.
- Refrigerate leftovers in an airtight container for up to 5 days
- Reheat individual portions in the microwave for 30 to 45 seconds until warmed through
- Reheat larger portions in a covered baking dish in a 300 degree Fahrenheit oven for about 15 minutes
- Freeze cooled leftovers in a freezer safe container for up to 2 months
- Thaw frozen portions overnight in the refrigerator before reheating
If you like keeping easy make ahead desserts on hand, my peach crumble stores and reheats in a very similar way.
Nutritional Facts
These values are approximate and will vary depending on the exact brands of cake mix, butter, and pie filling you use, as well as whether you include the optional pecans.
- Calories: approximately 340 per serving
- Carbohydrates: approximately 46 grams
- Protein: approximately 3 grams
- Fat: approximately 17 grams
- Saturated Fat: approximately 9 grams
- Sugar: approximately 28 grams
- Sodium: approximately 440 milligrams
- Fiber: approximately 2 grams
If you are tracking nutrition closely across your slow cooker meals, you might enjoy comparing this to something savory instead, like my Read Also: Crockpot Maple Bacon Baked Beans.
Health Benefits of Key Ingredients
This is very much a dessert first and foremost, but a couple of the ingredients do bring some nutritional value along for the ride.
It is worth knowing what they contribute.
Peaches themselves are a good source of vitamin C and fiber, even in canned form.
Pecans, if you choose to add them, contribute heart healthy fats along with a bit of protein and fiber.
- Peaches provide vitamin C, which supports immune function
- Peaches contain dietary fiber that supports digestion
- Pecans offer unsaturated fats that support heart health
- Pecans add plant based protein and small amounts of magnesium
- Cinnamon contains antioxidants and has been studied for its effect on blood sugar
For a dessert that leans a little more toward whole fruit, my peach pie uses a similar fruit filling with a more traditional crust.
FAQs About Crockpot Peach Dump Cake
1. Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches in place of canned.
Toss about 6 cups of sliced fresh peaches with a quarter cup of sugar and a tablespoon of cornstarch before adding them to the slow cooker, since fresh peaches release less liquid than canned ones.
2. Why is my cake topping still gooey in the middle?
This usually means the dessert needs more time, especially since slow cookers vary quite a bit in temperature.
Continue cooking in 20 minute increments, checking the center each time, until it looks dry and set rather than wet.
3. Do I need to drain the peaches first?
No, you should not drain the peaches or pie filling before adding them to the slow cooker.
That liquid is exactly what turns into the warm, syrupy sauce underneath the cake layer.
4. Can I make this in an oven instead of a slow cooker?
Yes, you can bake the same layered ingredients in a 9×13 inch baking dish at 350 degrees Fahrenheit for about 45 to 50 minutes, until golden brown.
This gives you a texture closer to a traditional baked dump cake.
5. What cake mix flavor works best?
Yellow cake mix is the most traditional choice and pairs well with the sweetness of the peaches.
White, French vanilla, or spice cake mix are all good substitutions if that is what you have on hand.
For another easy peach dessert you can prep ahead of time, check out my peach crumb bars as well.
Crockpot Peach Dump Cake
Ingredients
- 2 cans peach pie filling 21 ounces each, or 2 cans of sliced peaches in heavy syrup, undrained
- 1 box yellow cake mix 15.25 ounces
- 1 cup unsalted butter 2 sticks, melted or cut into thin pats
- 1 teaspoon ground cinnamon optional
- 0.5 cup chopped pecans optional
- pinch of salt optional
- vanilla ice cream for serving
- lightly sweetened whipped cream for serving, optional
- caramel sauce for serving, optional
Equipment
- 6-quart slow cooker or crockpot programmable with keep warm setting is helpful
- Can opener
- Mixing bowl if melting butter and combining with cake mix
- Clean kitchen towel or paper towels to place under the lid
- Large serving spoon
- Slow cooker liners optional, for easier cleanup
Method
- Lightly grease the inside of your 6 quart slow cooker with butter or nonstick cooking spray, coating the bottom and sides.
- Pour both cans of peach pie filling or sliced peaches with syrup directly into the bottom of the slow cooker and spread into an even layer. If using canned peaches, sprinkle cinnamon over them and stir lightly.
- Sprinkle the dry, unmixed cake mix evenly over the peaches and gently smooth into an even layer. Do not stir it in.
- Drizzle melted butter evenly over the entire surface or scatter thin pats across the top, covering as much of the dry cake mix as possible.
- Sprinkle chopped pecans and a pinch of salt over the top if using.
- Lay a clean kitchen towel or paper towels across the top of the slow cooker, then place the lid on top. Cook on high for 2.5 to 3 hours or low for 4 to 5 hours until the top is set and golden brown.
- Check the center by gently pressing with a spoon; it should be dry and set rather than wet. Continue cooking in 20 minute increments if needed.
- Turn off the slow cooker, remove the lid, and let rest for 10-15 minutes. Serve warm, scooping down through the cake layer into the peaches.
Nutrition
Notes
- Do not drain the canned peaches or pie filling – the liquid becomes the syrupy sauce.
- Cover the cake mix completely with butter to avoid powdery, dry spots.
- Always use a towel under the lid to absorb condensation and prevent a soggy topping.
- Resist stirring the layers together before or during cooking – the layers need to stay separate.
- Cook times vary by slow cooker model; check a little early the first time you make it.
- Let the dessert rest for 10-15 minutes before serving so the sauce can thicken properly.
- Use white or French vanilla cake mix instead of yellow for a lighter flavor profile.
- Swap in canned cherries, blueberries, or apple pie filling for a different fruit base.
- Use fresh peaches during peak season: toss 6 cups sliced with 1/4 cup sugar and 1 tablespoon cornstarch before adding.
- Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This crockpot peach dump cake is proof that a great dessert does not need to be complicated.
A few pantry staples and a slow cooker are really all it takes to get something warm, sweet, and comforting on the table.
I hope this becomes one of those recipes you turn to again and again, especially on days when you want dessert without the extra effort.
Give it a try this week, and let me know in the comments how yours turned out.
Recommended:
- Peach Bread
- Peach Muffins With Streusel Topping
- Cream Of Coconut Cake
- Apple Cobbler
- Cranberry Cheesecake
