Oh my gosh, if you’re looking for the easiest dessert that feels like cheating (but in the best way), this Crockpot Peach Dump Cake will be your new best friend. I swear, my sister laughed at me the first time I made it—”You just dump everything in?”—until she took one bite of that warm, cobbler-like goodness. The peaches bubble up through the cake mix, creating magic while you barely lift a finger. It’s become my go-to when I need something impressive but secretly effortless—perfect for summer BBQs or cozy winter nights when you want dessert waiting for you.
Why You'll Love This Crockpot Peach Dump Cake
Listen, I know we all have those days when even measuring flour feels like too much work—that's exactly why this recipe is perfect. You'll fall for it because:
- It takes 5 minutes to throw together—seriously, just dump and go
- The ingredient list is shorter than my grocery receipt (only 4 pantry staples!)
- Your crockpot does all the work while you binge your favorite show
- That caramelized peach smell will have neighbors knocking on your door
- It's equally amazing served with ice cream, whipped cream, or straight from the pot with a spoon (no judgment)
This cake's magic is how it transforms basic ingredients into something that tastes like you slaved over it—my little secret weapon for last-minute desserts!
Ingredients for Crockpot Peach Dump Cake
Okay, let’s talk pantry staples! One of my favorite things about this recipe is how simple the ingredient list is – you probably have most of these sitting around already. Just four things between you and dessert heaven:
- 1 can (29 oz) peach slices in syrup – Make sure you don’t drain these! That gooey syrup is liquid gold for keeping the cake moist.
- 1 box (15.25 oz) yellow cake mix – Just the dry powder straight from the box – no mixing required yet!
- 1/2 cup unsalted butter, melted – I like to microwave mine in 15-second bursts so it doesn’t splatter everywhere.
- 1 teaspoon ground cinnamon – This is my little flavor booster – trust me, it makes the peaches sing!
See? Told you it was simple! Now grab that crockpot and let’s make some magic.
How to Make Crockpot Peach Dump Cake
Alright, let’s get to the fun part – making this ridiculously easy dessert! I promise, if you can layer ingredients, you can make this cake. Just follow these simple steps and resist the urge to stir (I know it’s tempting, but trust me on this).
Step 1: Prepare the Crockpot
First things first – grab your 6-quart crockpot (that’s the sweet spot for this recipe) and give it a good spritz with non-stick spray. I learned the hard way that skipping this step means scraping caramelized peaches off the sides later – not fun! Make sure you get all the nooks and crannies coated.
Step 2: Layer the Ingredients
Now for the “dump” part of dump cake! Pour in the entire can of peaches with syrup – juice and all. Spread them evenly across the bottom. Next, sprinkle the dry cake mix right over the peaches – no stirring! Just let it sit there like a fluffy blanket. Drizzle the melted butter as evenly as you can over the dry mix (I like to zig-zag it with a spoon). Finish with a dusting of cinnamon – this is where the magic starts!
Step 3: Cook and Serve
Pop the lid on and cook on high for 2 hours or low for 4 hours. About 10 minutes before time’s up, do the toothpick test – it should come out clean when it’s done. The top will be golden and crisp while the bottom stays saucy and soft. Serve it warm (it’s life-changing with vanilla ice cream melting on top) straight from the crockpot – no fancy plating needed!
Tips for the Best Crockpot Peach Dump Cake
After making this dessert more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, give me the recipe!” level:
- No peeking, no stirring! I know it’s tempting, but lifting the lid lets heat escape and messes up that perfect crispy topping.
- Fresh peaches work too – swap the canned for 4 cups sliced fresh peaches plus 1/2 cup water or orange juice for moisture.
- Too sweet? Cut the syrup by draining half the liquid from the can first.
- Extra cozy vibes: Add a handful of chopped pecans or walnuts between the cake mix and butter layers for crunch.
Trust me, once you try these tweaks, you’ll never go back to the basic version!
Crockpot Peach Dump Cake Variations
Ohhh, this is where the fun begins! Once you’ve mastered the basic version, try these easy twists to keep things exciting:
- Spice it up: Swap yellow cake mix for spice cake – the warm cloves and nutmeg turn this into autumn in a crockpot!
- Nutty buddies: Toss a handful of pecans or almonds on top before cooking for that perfect crunch contrast.
- Fruit swap: Out of peaches? Canned cherries or pineapple chunks work just as beautifully (hello, tropical vibes!).
- Brown sugar boost: Sprinkle some over the peaches before adding cake mix for extra caramel notes.
Honestly? Half the joy is experimenting – I’ve yet to find a combo that doesn’t work!
Serving and Storing Crockpot Peach Dump Cake
Let’s be real – this cake is best served straight from the crockpot while still warm, when that crispy golden top meets the syrupy peaches underneath. My family goes wild when I scoop it into bowls and add a melting scoop of vanilla ice cream on top (the cold/hot combo is everything!). For leftovers (if you’re lucky enough to have any!), just pop them in the fridge for up to 3 days – a quick 30 seconds in the microwave brings back that fresh-baked magic. Pro tip: The crispy top softens when stored, but I kinda love the pudding-like texture it develops!
Crockpot Peach Dump Cake FAQs
I get asked these questions ALL the time – here are the answers straight from my trial-and-error experiments with this recipe:
Can I use fresh peaches instead of canned? Absolutely! Use about 4 cups sliced fresh peaches and add 1/2 cup liquid (water, juice, or even ginger ale for fun). The texture changes slightly but tastes amazing.
Can I double the recipe for a crowd? Yes, but use two separate crockpots or bake one batch in a 9×13″ dish at 350°F for 45 minutes. Crowding one crockpot leads to uneven cooking.
Why shouldn’t I stir the layers? That crispy top/soft bottom magic happens because the layers stay separate – stirring makes it gummy. Resist!
My cake mix didn’t fully incorporate – what gives? This is normal! Some dry pockets create lovely textural contrast against the saucy peaches.
Can I make this overnight? I don’t recommend it – the topping gets soggy. But leftovers reheat beautifully for breakfast (not that I’d know…).
Nutritional Information
Okay, let’s keep it real – this Crockpot Peach Dump Cake isn’t winning any health food awards, but hey, it’s dessert! Here’s the general nutrition scoop (but remember – numbers change based on your exact ingredients):
- Per serving (about 1/8th of the cake): ~320 calories
- Carbs: 52g (blame those delicious peaches and cake mix!)
- Fat: 12g (mostly from that glorious butter layer)
- Protein: 2g (not why we’re here, let’s be honest)
My philosophy? Life’s too short to stress over dessert nutrition labels. Just enjoy a reasonable portion (or don’t – I won’t tell!) and savor every bite of that peach cobbler-like goodness.
Try this recipe and share your results – I’d love to hear how yours turns out!
PrintIrresistible 4-Ingredient Crockpot Peach Dump Cake
A simple and delicious dessert made with peaches and cake mix in a crockpot.
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (29 oz) peach slices in syrup
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
- Spray the crockpot with non-stick cooking spray.
- Pour the peaches and syrup into the crockpot.
- Sprinkle the dry cake mix evenly over the peaches.
- Drizzle melted butter over the cake mix.
- Sprinkle cinnamon on top.
- Cover and cook on high for 2 hours or low for 4 hours.
- Serve warm.
Notes
- Do not stir the ingredients after layering.
- Check for doneness with a toothpick.
- Serve with ice cream or whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
