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Crockpot Peach Dump Cake Recipe

Crockpot Peach Dump Cake

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 340 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 46gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 440mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 4mg
Keyword crockpot dessert, easy peach cobbler, peach dump cake, slow cooker cake
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