You know those days when you want something sweet, warm, and comforting but don’t want to fuss in the kitchen? That’s exactly why I fell in love with this crockpot peach and cream cheese dump cake. It’s seriously the easiest dessert you’ll ever make – just dump everything in and let your slow cooker work its magic! The peaches get all jammy and sweet while the cream cheese melts into little pockets of richness. And the smell? Pure heaven wafting through your house. Trust me, this lazy baker’s dream will become your new go-to dessert.

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Why You’ll Love This Crockpot Peach and Cream Cheese Dump Cake

This recipe has stolen my heart (and my family’s tastebuds) for so many reasons:

Five-minute prep – Seriously, just dump everything in! No fancy techniques or mixer required
Magical flavor combo – Sweet peaches, rich cream cheese, and buttery cake create spoonfuls of pure comfort
Set-it-and-forget-it ease – Your crockpot does all the work while you go about your day
That irresistible smell – Your whole house will smell like a cozy bakery within an hour
Always a crowd-pleaser – I’ve served this at everything from potlucks to girls’ nights and always get recipe requests

Ingredients for Crockpot Peach and Cream Cheese Dump Cake

Here’s the beautiful part – you only need six simple ingredients to make this magical dessert happen! I always keep these staples in my pantry for last-minute cravings. Just grab:

1 can (29 oz) peach slices in syrup – Don’t drain it! That syrupy goodness is key for moisture
1 package (8 oz) cream cheese – Softened to room temperature so it melts beautifully
1 box (15.25 oz) yellow cake mix – I use Betty Crocker, but any brand works
1/2 cup unsalted butter – Melted and slightly cooled (the salt in salted butter throws off the flavor)
1/4 cup brown sugar – For that extra caramel-y depth
1 teaspoon cinnamon – My secret weapon for warmth

See? Nothing fancy! Just good, simple ingredients that transform into something spectacular in your crockpot.

How to Make Crockpot Peach and Cream Cheese Dump Cake

Making this dessert is so easy, I sometimes wonder if I should even call it baking! Here’s how to get that perfect peach-studded, creamy cake every time:

Prep your crockpot: Give the inside a quick spray with cooking spray – trust me, you’ll thank me later when cleanup is a breeze!
Layer the peaches: Dump your entire can of peaches (syrup and all) right into the crockpot. No draining needed – that liquid gold keeps everything moist.
Add cream cheese: Drop spoonfuls of softened cream cheese randomly over the peaches. Don’t stress about perfect placement – the randomness makes for delicious pockets of creaminess.
Mix dry ingredients: In a bowl, stir together the cake mix, brown sugar, and cinnamon. Then drizzle in the melted butter and mix until crumbly.
Top it off: Sprinkle this mixture evenly over your peaches and cream cheese. Whatever you do, resist stirring! The magic happens in the layers.
Cook it low: Cover and cook on low for 3-4 hours. If you’re in a hurry, high for 1.5-2 hours works too – just check earlier.

Tips for Perfect Crockpot Peach and Cream Cheese Dump Cake

No peeking! Keep that lid on until the last 30 minutes to maintain even heat.
Check doneness by inserting a toothpick – it should come out with moist crumbs (not wet batter) when done.
Smaller crockpot? Reduce cooking time by about 30 minutes to prevent drying out.
Too crispy on top? Next time, cover with foil for the last hour of cooking.
Let it rest for 15 minutes after cooking – it firms up perfectly for serving.

Variations for Crockpot Peach and Cream Cheese Dump Cake

One of my favorite things about this recipe? How easily you can switch it up! Try:

Fresh peaches (about 3 cups) tossed with 1/4 cup sugar instead of canned
Spice cake mix for extra warmth if you love cinnamon
Cherry pie filling when peaches aren’t in season – so good! Try this cherry dump cake for a similar vibe.

The possibilities are endless – make it your own!

Serving Suggestions for Crockpot Peach and Cream Cheese Dump Cake

Oh, the ways to enjoy this warm, gooey masterpiece! My absolute must? A big scoop of vanilla ice cream melting over the top – the hot and cold combo is divine. Fresh whipped cream and a sprinkle of cinnamon works wonders too. For breakfast (no judgment here), try it with a dollop of Greek yogurt. Honestly though? It’s heavenly all on its own, straight from the crockpot with a spoon!

Storage and Reheating Instructions

Now, let’s talk about keeping those leftovers (if you’re lucky enough to have any!). This cake actually gets even better the next day as the flavors meld together – just follow these simple storage tips:

Fridge storage: Cover the crockpot insert with plastic wrap or transfer to an airtight container. It’ll stay fresh for 3-4 days – if you can resist it that long!
Freezing: Scoop portions into freezer-safe containers, leaving a little space at the top. It keeps beautifully for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: My favorite trick? Microwave individual servings for 30-45 seconds until warm. For larger portions, pop it in a 350°F oven for 10-15 minutes covered with foil. Pro tip: add a splash of peach juice or water to prevent drying out.

Fun fact: I’ve been known to eat this cold straight from the fridge at midnight – no shame in my game! But warming it up brings back that fresh-from-the-crockpot magic.

Nutritional Information for Crockpot Peach and Cream Cheese Dump Cake

Okay, let’s be real – this isn’t health food, but everything in moderation, right? Here’s the nutritional breakdown per serving (about 1/8 of the cake), but remember – these are estimates. Your exact amounts might vary slightly depending on your specific ingredients.

Calories: 320 – Not bad for such a decadent treat!
Sugar: 25g – Mostly from the natural peach syrup and brown sugar
Sodium: 280mg – Less than you’d think for a cake mix base
Fat: 14g – That rich butter and cream cheese doing their thing
Saturated Fat: 8g – The good stuff that makes it so satisfying
Carbohydrates: 45g – Perfect balance with all that fruit
Fiber: 2g – Thanks to those peach slices!
Protein: 3g – A little bonus from the cream cheese

Remember, these numbers can change if you tweak the recipe (like using sugar-free cake mix or fresh peaches). But honestly? Some desserts are worth every bite – and this one absolutely is!

Frequently Asked Questions

Q1. Can I use fresh peaches instead of canned?
Absolutely! Use about 3 cups of fresh peach slices tossed with 1/4 cup sugar to replace the canned peaches. Just add an extra tablespoon of water since fresh fruit releases less juice while cooking.

Q2. Why is my dump cake still soupy in the middle?
This usually means it needs more time – crockpot temperatures can vary. Give it another 30 minutes and check again. The top should be golden brown and a toothpick should come out with moist crumbs (not wet batter).

Q3. Can I make this without cream cheese?
Yes, but you’ll miss those dreamy creamy pockets! If needed, substitute with dollops of ricotta or skip it entirely – just add an extra tablespoon of butter to keep things moist.

Q4. My cake mix topping isn’t browning – help!
No crispy top? Leave the lid slightly ajar for the last 30 minutes of cooking to let steam escape. Some crockpots just don’t get hot enough to brown – no worries, it’ll still taste amazing!

I’d love to hear how your crockpot peach and cream cheese dump cake turns out! Did you try any fun variations? Maybe add a splash of vanilla or swap in different fruit? Drop me a comment below with your results – your tips might help other readers too!

And if you snapped a photo of that gorgeous golden crust (you know I’m a sucker for food pics), share it on Instagram and tag me @lazybakerdreams. Nothing makes me happier than seeing your kitchen creations!

Happy slow cooking, friends – may your peaches be sweet and your cream cheese perfectly melty. Don’t forget to rate the recipe if you loved it as much as we do!

5-Ingredient Crockpot Peach and Cream Cheese Dump Cake Magic

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A simple and delicious dessert made with peaches and cream cheese, cooked in a crockpot for easy preparation.

Author: Kitchen Hub
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 can (29 oz) peach slices in syrup
1 package (8 oz) cream cheese, softened
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/4 cup brown sugar
1 teaspoon cinnamon

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Instructions

Grease the inside of your crockpot with cooking spray.
Pour the peach slices with syrup into the crockpot.
Drop spoonfuls of cream cheese evenly over the peaches.
In a bowl, mix the cake mix, melted butter, brown sugar, and cinnamon. Sprinkle this mixture over the peaches and cream cheese.
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours.
Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Do not stir the ingredients after adding them to the crockpot.
Check the cake towards the end of cooking to avoid overcooking.
You can use fresh peaches if preferred, but adjust cooking time accordingly.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg