I never saw a dessert as simple as this. Dump, cook, serve. It sounds almost lazy. Yet somehow it tastes like a celebration.
One morning, I woke up craving something sweet. My kitchen shelves offered canned peaches and cake mix. There was no fresh fruit available. No fuss. I poured the peaches into my slow cooker and thought, maybe this could work.
Two hours later, I lifted the lid and smelled pure comfort. It wasn’t fancy. But when I scooped the first bite, my doubts melted away. The warm fruit bubbled around the tender cake. A hint of cinnamon and nutmeg made it feel special. I thought, why bother with ovens when a slow cooker can do this?
Have you ever tried baking without an oven? This recipe lets you do just that. It frees you from watching timers. It lets you walk away and live your day. Yet at dinnertime, dessert greets you like an old friend.
Why You’ll Love This Recipe
- Prep takes less than five minutes
- Uses pantry staples you probably have on hand
- Hands-off cooking lets you tackle other tasks
- Perfect for potlucks, family dinners, or solo treats
- Scales easily to feed more mouths
Ingredients
Gather these simple items:
- 1 can (21 oz) cut peaches with juice
- 1 box yellow cake mix
- 6 oz butter, cut into chunks
- ⅓ cup walnuts, crushed (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Vanilla ice cream, for serving
You might skip the nuts if you’re out of walnuts. It still tastes great.
Equipment
You need just one tool:
- A 6-quart slow cooker
No fancy bakeware. No stand mixer.
Step-by-Step Instructions
- Pour the entire can of peaches—juice and all— into the slow cooker. The juice keeps the cake moist.
- Sprinkle the yellow cake mix evenly over the peaches. Resist mixing. It’s called a “dump cake” for a reason.
- If you like extra texture, scatter crushed walnuts on top. Then sprinkle cinnamon and nutmeg.
- Tuck butter chunks across the surface. They melt into pockets of buttery richness.
- Cover and cook on high for two hours. Your kitchen will warm with sweet aromas.
- Scoop warm cake into bowls. Top each serving with a scoop of vanilla ice cream.
Maybe you’ll try it without ice cream first. I did. Then I added a dollop and wondered how I ever lived without that combo.
Tips for Success
- Don’t peek too soon. Lifting the lid lets heat escape. Wait at least 90 minutes before checking.
- Layer evenly. Make sure cake mix covers all the peaches. Dry spots can lead to uneven baking.
- Adjust sweetness. If you prefer less sugar, choose a light or sugar-free cake mix.
- Spice it up. Try adding a pinch of ginger or cardamom for a twist.
- Use fresh fruit. In season, swap the canned peaches for fresh slices. Reduce cooking time by 10 minutes and watch for bubbling juices.
Have you thought about using other fruits? What about cherry pie filling or mixed berries? The slow cooker handles them all.
Variations to Try
- Berry Mix: Combine canned peaches and raspberries. Add a tablespoon of lemon zest for a bright note.
- Apple Cinnamon: Use apple pie filling. Omit nutmeg. Add a handful of oats for a cobbler-style topping.
- Chocolate Dump Cake: Mix in ¼ cup cocoa powder with the cake mix. Top with chocolate chips before cooking.
- Gluten-Free Option: Swap in a gluten-free cake mix. Confirm all other ingredients meet your needs.
These ideas turn one recipe into many. Which one will you make next?
Serving Suggestions
- Pile on whipped cream if you want extra creaminess.
- Drizzle warm caramel sauce over the top for decadent flair.
- Garnish with fresh mint leaves to brighten each bite.
- Serve alongside strong coffee or a mug of hot tea.
I once served this at a picnic. The ice cream melted fast under the sun, but everyone agreed it was worth the sticky bowls.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to three days.
- Reheat in a microwave for 30-second bursts until warm.
- Freeze cooled portions without ice cream for up to one month. Thaw overnight in the fridge, then warm through.
Leftovers taste almost as good as freshly made. Trust me, I tested it on day three.
FAQ
Can I use fresh peaches?
Yes. Peel and slice about 4 cups of ripe peaches. Toss with 2 tablespoons sugar and 1 teaspoon lemon juice before layering.
What size slow cooker works best?
A 6-quart model is ideal. If yours is smaller, reduce ingredients by 25 percent.
Can I cook on low instead of high?
You can. Cook on low for three to four hours. Keep an eye near the end so it doesn’t overcook.
Is the batter gluten-free?
The recipe did not turn out as written. Switch to a gluten-free cake mix. Check that your spices and nuts are also gluten-free.
How can I tell when it’s complete?
The top should be golden and slightly crisp. The fruit will bubble at the edges.
Why Slow Cooker Desserts Shine
Slow cooker desserts feel like magic. You dump ingredients. You hit start. You go on with your day. Then dessert appears, warm and fragrant.
Maybe you worry about texture. Will it be soggy? Not really. The cake mix absorbs liquid just right. It puffs around the fruit. It reminds me of a cobbler, but without the fuss.
If your oven ties up your kitchen all afternoon, a slow cooker frees you. You can prep breakfast, help with homework, or take a call. Dessert waits patiently until you’re ready.
What else can do that?
There you have it, a simple yet scrumptious Slow Cooker Peach Dump Cake that will become a staple in your dessert repertoire. This easy and delicious dessert is perfect for any occasion, whether it’s a cozy family dinner or a special gathering with friends.
So why not give it a try? Grab your slow cooker, gather the ingredients, and let the magic happen. With minimal effort and a whole lot of flavor, this Slow Cooker Peach Dump Cake is sure to impress and satisfy your sweet tooth.
Slow Cooker Peach Dump Cake Recipe
A simple and scrumptious dessert made with canned peaches, yellow cake mix, warm spices, and butter, all cooked to perfection in a slow cooker. This moist and flavorful dump cake is a delightful treat that requires minimal effort but delivers maximum flavor.
Ingredients
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2 cans (15 ounces each) sliced peaches in syrup
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1 box yellow cake mix
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1/2 cup butter, melted
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
Directions
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Grease the slow cooker with butter or cooking spray.
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Pour the canned peaches, including the syrup, into the slow cooker and spread them evenly along the bottom.
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In a bowl, combine the yellow cake mix, melted butter, cinnamon, and nutmeg to form a crumbly mixture.
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Sprinkle the cake mixture evenly over the peaches in the slow cooker.
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Cover the slow cooker and cook on low heat for 4-5 hours or high heat for 2-3 hours until the cake is golden brown and the peaches are bubbling.
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Serve warm with whipped cream or vanilla ice cream.
