Crockpot Peach Dump Cake

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This crockpot peach dump cake comes together with one bowl and a slow cooker. Canned peaches go on the bottom, buttered cake mix goes on top, and two hours later you've got a warm dessert with a crumbly, golden top and a thick, bubbling fruit layer underneath. Perfect potluck dessert without turning on the oven.

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Calories: 621kcal

Author: Shauna

Ingredients

29 ounces sliced peaches in heavy syrup not drained (822g)
15.25 ounces sliced peaches in heavy syrup drained (432g)
15.25 ounces dry yellow cake mix 432g
16 tablespoons salted butter melted and cooled (2 sticks, or 1 cup)
⅛ teaspoon ground nutmeg optional

Instructions

Lightly spray a 5 to 6 quart slow cooker with nonstick cooking spray.
Pour in the 29 ounce can of peaches with its syrup, then add the drained 15.25 ounce can. Spread the fruit into an even layer.
In a medium bowl, stir together the dry cake mix, melted butter, and nutmeg until it looks like coarse, damp crumbs. There shouldn't be any dry powder left in the bowl.
Sprinkle the buttered cake mix evenly over the peaches, all the way to the edges. Don't stir it into the fruit or press it down.
Cover and cook on HIGH for 2 hours. Try not to lift the lid while it cooks, since that lets heat out and adds to your cook time. It's ready when the top has browned where it meets the sides of the pot and the fruit is bubbling at the edges. Let it sit for about 10 minutes before serving.

Notes

Peaches: Only drain the smaller can. The syrup from the big can is the only liquid this recipe needs. If both cans go in undrained, the cake turns out watery, and that's the most common thing that goes wrong with this recipe.
Butter: Stir the melted butter into the dry cake mix in a bowl before it goes on top of the peaches.
Cake mix box: Boxes aren't always the same weight anymore. If yours is smaller than 15.25 ounces, cut the butter back a little to match, or the topping can turn out greasy.
Check for doneness: This doesn't set up like a layer cake. The center stays soft, and the top is crumbly rather than smooth. Look for browning around the edges and bubbling fruit as your cue, not a firm center.
If it looks watery when it's done: Take the lid off and cook it another 20 to 30 minutes on HIGH. The extra time lets steam escape instead of dripping back onto the topping.
If the top isn't browning: Lay a few sheets of paper towel across the top of the pot before you put the lid back on for the last 30 minutes. It catches the condensation before it drips down.
Storage: Keeps in the fridge for 3 to 5 days in an airtight container, or in the freezer for up to 3 months.

Find the full recipe: thebestblogrecipes.com/crockpot-peach-dump-cake/

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