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Slow Cooker Peach Dump Cake pinterest

Slow Cooker Peach Dump Cake

This effortless dessert brings together juicy peaches and warm cake in a slow cooker for a delightful treat that tastes like it required hours of preparation but needs just minutes of hands-on time.
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Course: Dessert
Cuisine: American
Keyword: Dump Cake, Peach Dessert, Slow Cooker Dessert, Peach Cobbler, Easy Dessert
Prep Time: 10 minutes
Cook Time: 3 hours
Resting Time: 10 minutes
Total Time: 3 hours 10 minutes
Servings: 8 servings
Calories: 310kcal

Equipment

  • 6-quart Slow Cooker
  • Non-stick cooking spray

Ingredients

Base Ingredients

  • 2 cans (15 oz each) sliced peaches in heavy syrup don't drain
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter cut into thin slices (1 stick)
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chopped pecans or walnuts optional
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar

Instructions

  • Lightly coat the inside of your 6-quart slow cooker with non-stick cooking spray to prevent sticking.
  • Empty both cans of sliced peaches with syrup into the slow cooker. Stir in the vanilla extract and spread the mixture evenly across the bottom.
  • Sprinkle the cinnamon and nutmeg evenly over the peaches. Then distribute the dry cake mix evenly over the spiced peach layer. Do not stir.
  • Arrange the thin butter slices evenly across the surface of the dry cake mix. Sprinkle brown sugar over the butter, followed by the optional nuts.
  • Cover and cook on LOW for 2.5 to 3 hours or on HIGH for 1.5 to 2 hours. The cake is ready when the edges are bubbling and the top turns golden brown.
  • Once cooked, turn off the slow cooker and remove the lid. Allow the dump cake to rest for 10 minutes before serving.

Notes

For the best results, ensure the butter is distributed evenly over the cake mix to prevent dry spots.
Freshly sliced peaches can be substituted using 4 cups of sliced peaches plus 1/2 cup of sugar.
White or spice cake mix can be used instead of yellow cake mix.
For a dairy-free version, substitute coconut oil for the butter in equal amounts.
The cake is best served warm with a scoop of vanilla ice cream or whipped cream.

Nutrition

Calories: 310kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Sodium: 310mg | Fiber: 1.5g | Sugar: 32g
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