Slow Cooker Peach Dump Cake

A slow cooker peach dump cake is one of the easiest, most satisfying warm desserts you can make. It gets its name because you literally “dump” the ingredients straight into the pot—no mixing bowls required. The bottom turns into a bubbly, jammy peach filling, while the top bakes into a buttery, cobbler-like crust.

The Ingredients

- 2 cans (15 to 16 oz each) sliced peaches in heavy syrup or juice (do not drain)

1 box (15.25 oz) yellow cake mix (or white cake mix)
1/2 cup (1 stick) unsalted butter, sliced into thin squares or melted
Optional: 1/2 teaspoon ground cinnamon (for a warm spiced flavor)

The Method

1.Layer the peaches :Step 1.

Grease your slow cooker insert with non-stick spray. Pour both cans of peaches, along with their liquid, directly into the bottom. Spread them out evenly. If using cinnamon, sprinkle it right over the peaches.

2.Add the cake mix :Step 2.

Dump the dry cake mix evenly over the peaches. Use a fork or spatula to gently smooth it out into a flat layer so it covers all the fruit. Do not stir the layers together.

3.Distribute the butter :Step 3.

Arrange the thin slices of butter in a single layer across the top of the dry cake mix, covering as much surface area as possible. Alternatively, pour melted butter evenly over the top. This fat is what hydrates the mix to form the crust.

4.The paper towel trick :Step 4.

Place a double layer of paper towels completely across the top of the slow cooker opening, then secure the lid on top of the towels. This catches condensation and prevents water from dripping back onto your cake, ensuring a crispier cobbler topping.

5.Cook :Step 5.

Cook on High for 2 to 2.5 hours or on Low for 4 hours. You’ll know it’s ready when the edges are bubbling and the center cake topping is completely set and golden brown.

Pro Tip: Serve this warm with a scoop of vanilla bean ice cream. The cold ice cream melts right into the warm, jammy peach layers for a perfect contrast.

Want to know how to make this in an oven instead?

Baking a peach dump cake in the oven gives you a slightly crisper, more golden-brown cobbler topping compared to the slow cooker version, and it’s incredibly fast to prep.

Oven Temperature & Baking Time

Temperature: 350°F (175°C)
Baking Time: 45 to 50 minutes

The Oven Method

1.Prep the oven and pan :5 min.

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter.

2.Layer the peaches :2 min.

Pour 2 cans (15 to 16 oz each) of sliced peaches with their syrup/juice straight into the bottom of the dish. Spread them out evenly. If you like a hint of spice, toss them with 1/2 teaspoon of ground cinnamon.

3.Add the dry cake mix :2 min.

Sprinkle 1 box (15.25 oz) of yellow cake mix evenly over the peaches. Use a fork to smooth it out into a flat, uniform layer, covering all the fruit. Do not stir.

4.Add the butter :3 min.

Cut 1/2 cup (1 stick) of cold unsalted butter into very thin slices and place them evenly across the entire surface of the cake mix, covering as many dry spots as possible. (Alternative: Pour 1/2 cup of melted butter evenly over the top).

5.Bake until golden :45-50 min.

Bake uncovered for 45 to 50 minutes. It’s done when the peach juices are bubbling violently around the edges and the top is completely set, golden brown, and slightly crisp.

Why the oven matters: Because the oven uses dry, direct heat (unlike the trapped moisture of a slow cooker), the butter and cake mix create a beautifully craggy, biscuit-like crust that pairs beautifully with the soft fruit underneath.