Crockpot Peach Dump Cake
This incredibly easy dump cake requires just minutes of prep time. Tender, syrupy peaches are topped with a buttery, golden cake crust that bakes to perfection in your slow cooker.
Equipment
- 6-quart slow cooker or Crockpot - oval shape works best
- Non-stick cooking spray - or butter for greasing the insert
- Can opener
- Measuring spoons
- Rubber spatula - for spreading
- Kitchen knife
- Cutting board
- Serving spoon - or large spoon for scooping
- Slow cooker liner bags - optional, for easy cleanup
- Paper towels - optional, for absorbing condensation
Ingredients
- 2 cans (15 oz / 425g each) sliced peaches in light or heavy syrup - do not fully drain; leave about half the syrup
- 2 tablespoons (25g) brown sugar - packed
- 1 teaspoon (2.5g) ground cinnamon
- 1 box (15.25 oz / 432g) yellow cake mix - dry, do not prepare according to box instructions
- 1/2 cup (113g) unsalted butter - cold, cut into thin slices
- 1/2 teaspoon pure vanilla extract - optional but recommended
- 1 teaspoon cornstarch - optional, helps thicken the peach layer
For Serving
- vanilla ice cream
- whipped cream
- caramel sauce - optional
- chopped pecans or walnuts - optional
Instructions
- Grease the insert of a 6-quart slow cooker generously with non-stick cooking spray, covering the bottom and halfway up the sides.
- Add the peaches with about half of the syrup from each can. Spread them evenly across the bottom.
- Sprinkle the cornstarch and vanilla over the peaches. Gently stir just the peach layer to incorporate, being careful not to disturb it once the cake mix is added.
- Evenly sprinkle the brown sugar and cinnamon over the peach layer. Do not stir.
- Pour the dry yellow cake mix evenly over the peach layer, covering it completely. Gently smooth into a flat layer with a spatula.
- Arrange the cold butter slices in a single layer over the entire surface of the cake mix, covering as much area as possible.
- Cover and cook on HIGH for 2.5 to 3 hours. Do not lift the lid during cooking. The cake is done when the topping is set, golden, and no longer glossy.
- Turn off the slow cooker and let the dump cake rest uncovered for 10-15 minutes before serving. Scoop into bowls and serve warm with ice cream or whipped cream.
Notes
- Don't fully drain the peaches: Keeping about half the syrup is key. Too little liquid and the cake mix won't cook through; too much and the topping will be soggy.
- Use cold butter, not melted: Cold slices melt slowly and distribute more evenly across the dry cake mix, leading to a better topping texture.
- Don't stir after adding the cake mix: The layers need to stay separate so the steam can hydrate the bottom of the topping while the butter hydrates the top.
- Resist lifting the lid: Every time you lift the lid, you lose about 20 minutes of cooking time due to heat loss.
- Check at the 2.5-hour mark: Slow cookers vary in heat output; check early to avoid overcooking.
- For a crispier topping: Prop the lid slightly ajar for the last 30 minutes of cooking to let steam escape.
- Fresh peaches: Use about 4-5 medium peaches, peeled and sliced. Add 1/4 cup (60ml) of water or peach nectar to compensate for missing syrup.
- Frozen peaches: Place them directly into the insert with any collected juices. No need to thaw first. Cooking time may increase by about 20-30 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheating: Microwave individual portions for 60-90 seconds, or reheat larger amounts on the slow cooker's WARM setting for 30-45 minutes.