Ingredients
- 2 (29-ounce) cans sliced peaches in heavy syrup (do not drain)
- 1 (15.25-ounce) box yellow cake mix (dry mix only)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon ground cinnamon (optional but highly recommended)
- Tip: Using peaches in heavy syrup gives the dessert its rich, gooey texture. If you prefer a lighter version, see the tips section below.
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray or a thin layer of butter. This helps prevent sticking and makes cleanup much easier later.
Step 2: Add the Peaches
Pour both cans of sliced peaches with all their syrup into the bottom of the slow cooker. Spread them out evenly so they fully cover the base. This juicy peach layer becomes the soft, fruity bottom of the cake.
Step 3: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the peaches. Try to cover as much of the fruit as possible.
Do not stir.
Not stirring is the secret to getting that classic dump cake texture—gooey fruit on the bottom and a soft, cake-like topping on top.
Step 4: Drizzle the Butter
In a small bowl or measuring cup, stir the cinnamon into the melted butter (if using). Slowly drizzle the butter mixture evenly over the dry cake mix. Try to moisten as much of the surface as you can for even cooking.
Step 5: Slow Cook
Cover the slow cooker with the lid and cook:
- On HIGH: 2½ to 3 hours
- On LOW: 4 to 5 hours
The cake is ready when the top looks set and lightly golden, and the edges are bubbling like a soft cobbler.
Step 6: Rest Before Serving
Turn off the slow cooker and let the cake sit uncovered for 10–15 minutes. This allows it to thicken slightly and makes serving easier.
Step 7: Serve and Enjoy
Scoop the warm peach dump cake into bowls and serve as-is, or top with vanilla ice cream or whipped cream for an extra-special treat.