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Delicious Crockpot Peach Dump Cake topped with whipped cream and fresh peaches

Crockpot Peach Dump Cake

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A simple and delicious dessert featuring warm, juicy peaches and a buttery cake, perfect for gatherings or cozy nights at home.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Peach Ingredients
  • 29 ounces sliced peaches in heavy syrup, do not drain Provides a rich, sweet base for your cake.
  • 15.25 ounces sliced peaches in heavy syrup, drained Adds texture and helps prevent sogginess.
Cake Base
  • 15.25 ounces dry yellow cake mix Foundation for the dump cake.
  • 16 tablespoons salted butter, melted and cooled Contributes to a golden, crispy top.
  • 1/8 teaspoon ground nutmeg, optional Adds warmth and spice.

Method
 

Preparation
  1. Lightly spray a 5-6 quart crockpot with nonstick cooking spray to prevent sticking.
  2. Add the undrained sliced peaches and the drained sliced peaches into the crockpot.
  3. In a medium-sized mixing bowl, combine the dry cake mix, melted butter, and ground nutmeg (if using). Stir until well combined and all dry mix is absorbed into the butter.
  4. Evenly sprinkle the buttered cake mix mixture over the canned peaches in the crockpot.
Cooking
  1. Secure the lid on the crockpot and cook on High for 2 hours, or until the cake is bubbly and golden.
  2. Serve warm with vanilla ice cream or whipped topping.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 25g

Notes

For richer flavor, mix in fresh peaches if available. Do not overmix the butter and cake mix; it should be clumpy. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

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