The Sunny Simplicity of Slow Cooker Peach Dump Cake
There is a particular kind of culinary magic in a recipe that requires no measuring cups, no mixing bowls, and almost no effort, yet yields a dessert that tastes like a long afternoon in a Georgia orchard. The Peach Dump Cake is the undisputed champion of the “set it and forget it” dessert world.
This dish is all about the transformation of textures. In the low, steady heat of the slow cooker, the peaches become syrupy and tender, while the cake mix and butter fuse into a golden, cobbler-like topping that is part soft sponge and part buttery crumble.
This recipe matters because it is the ultimate stress-reliever. Whether you have unexpected guests arriving or you simply want a warm, fruit-filled treat waiting for you after dinner, this dump cake proves that you don’t need to be a pastry chef to create something truly soul-warming.
Ingredients
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2 cans (15 oz each) Sliced peaches in heavy syrup (Do not drain)
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1 box (15.25 oz) Yellow or White cake mix
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1/2 cup Unsalted butter (Sliced into thin pats)
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1 teaspoon Ground cinnamon
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1/2 teaspoon Ground nutmeg
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(Optional: 1/2 cup chopped pecans or walnuts for crunch)
Instructions
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Lightly grease the inside of a 6-quart slow cooker with non-stick spray or a little butter.
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Pour both cans of peaches (including the syrup) into the bottom of the slow cooker and spread them out evenly.
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Sprinkle the cinnamon and nutmeg over the peaches and stir gently to combine.
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Evenly pour the dry cake mix over the top of the peaches. Do not stir. Use a spoon to gently spread the powder to the edges.
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If using nuts, sprinkle them over the cake mix layer.
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Place the thin slices of butter across the entire surface of the cake mix, covering as much of the powder as possible.
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Place a paper towel across the top of the slow cooker (under the lid) to catch excess moisture and prevent the topping from getting soggy.
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Cover and cook on High for 2 hours or Low for 4 hours.
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The cake is done when the topping is set and the peach juices are bubbling up around the edges.
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Serve warm, preferably with a large scoop of vanilla bean ice cream.
Why This Recipe Works
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Using the syrup from the cans provides the necessary moisture to “hydrate” the dry cake mix, turning it into a rich, cobbler-style crust.
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The “no-stir” method is essential; it creates distinct layers where the fruit stays on the bottom and the cake forms a distinct, textured topping.
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Placing a paper towel under the lid is a classic slow-cooker hack that absorbs condensation, ensuring the top of your cake stays “crumbly” rather than “mushy.”
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The slow heat allows the spices to deeply infuse the peaches, giving them a “homemade pie” flavor profile.
Tips for Best Results
Use real butter, not margarine. Since there are so few ingredients, the flavor of the butter is very prominent. Slicing it into thin pats and spacing them evenly ensures there are no “dry spots” of cake powder left behind.
If you prefer a less sweet dessert, you can use peaches packed in juice or light syrup, but you may need to add a tablespoon of cornstarch to the peaches first to help the thinner liquid thicken up.
Don’t be afraid to experiment with the cake mix. A Spice Cake mix works beautifully with peaches for a deeper, autumnal flavor, while a Butter Pecan mix adds a rich, nutty undertone.
Variations & Substitutions
For a “Peach Melba” twist, add a cup of fresh or frozen raspberries in with the peaches before adding the cake mix.
To create a “Bourbon Peach” dump cake, stir two tablespoons of bourbon into the peaches and syrup before layering the cake mix.
If you are gluten-free, this recipe works perfectly with most 1-for-1 gluten-free yellow cake mixes, as the fruit moisture handles the alternative flours very well.
Frequently Asked Questions
Can I use fresh peaches?
Yes, but you will need to toss about 4 cups of sliced peaches with 1/2 cup of sugar and 1/4 cup of water (or peach nectar) to mimic the syrup found in the cans.
Why is there dry powder on top of my cake?
This happens if the butter wasn’t distributed evenly or if there wasn’t enough moisture. Simply push those dry spots down into the bubbling juice and let it cook for another 15 minutes.
How do I store leftovers?
Store in an airtight container in the fridge for up to four days. It reheats beautifully in the microwave—in fact, many people think it tastes even better the next day!
Can I make this in the oven?
Absolutely. Follow the same layering steps in a 9×13 baking dish and bake at 350°F for 40 to 45 minutes.
A bowl of warm peach dump cake is a reminder that the best things in life are often the simplest. It is a dessert that invites you to slow down, grab a spoon, and enjoy the sweet, syrupy comforts of home. We hope this effortless classic becomes a staple in your kitchen for years to come.
