Slow Cooker Peach Dump Cake

3. Instructions

Layer the Fruit: Empty the cans of sliced peaches (including the syrup) into the bottom of a 6-quart slow cooker.
Add the Mix: Pour the dry yellow cake mix evenly over the top of the peaches. Do not stir.
Top with Butter: Place the butter pats in a single layer over the cake mix, ensuring even coverage so the cake hydrates properly.
Season: If desired, sprinkle a little cinnamon over the top for extra warmth.
Cook: Cover and cook on HIGH for 2–3 hours or LOW for 4 hours. The cake is ready when the topping is set and the peach juices are bubbling around the edges.
Rest: Let the cake stand uncovered for 15 minutes before serving to allow the crust to firm up slightly.

Peach Melba: Add 1 cup of fresh raspberries in with the peaches for a tart, colorful contrast.
Spiced Pecan: Stir 1/2 cup of chopped pecans into the cake mix before dumping it for added crunch.
Tropical Twist: Use one can of peaches and one can of crushed pineapple.

Serving: This dessert is best served warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave for 30–45 seconds until the peaches are warm and the cake is soft.

Ultra-Convenient: Requires no mixing bowls, beaters, or complicated measurements.
Kid-Friendly: A perfect first recipe for young chefs due to the simple “dumping” method.
Pantry Staple Hero: Uses long-lasting ingredients that you likely already have in your kitchen.

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