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Three-Ingredient Slow Cooker Peach Dump Cake

Did you know that you can make other things in your slow cooker besides dinner?  Take this slow cooker peach dump cake for example.  Forget about heating up your oven and make this delicious and simple dessert in your slow cooker instead.  Yum!

3-Ingredient Slow Cooker Peach Dump Cake

I recently learned about the world of “dump cakes.”  Simply “dump” the ingredients into a pan and bake.  Mind.  Blown.

Since I’m a crockpot-addict, of course I had to try and make one in my slow cooker.  I added two pounds of fresh peaches, a box of vanilla cake mix, and a stick of butter to my slow cooker, and ended up with sweet, golden brown perfection.

3-Ingredient Slow Cooker Peach Dump Cake

Reasons why I love this slow cooker peach dump cake:

  1. It’s super easy to make.
  3. Peaches are on sale for $.77 per pound in Pittsburgh right now, so it’s an incredibly budget-friendly dish.

(I also recommend making large amounts of this slow cooker peach jam while peaches are in season.)

3-Ingredient Slow Cooker Peach Dump Cake

This slow cooker peach dump cake is one of those recipes where I don’t recommend making any changes or substitutions.  It’s seriously perfect as-is.  The peaches cook down until they are soft and tart, the cake mix is sweet and has a wonderful vanilla flavor, and, let’s face it, everything is better with butter.

I made this cake in my 6-quart slow cooker, but I think it would work in smaller or larger slow cookers too.  Just increase or decrease the cooking time accordingly until the cake is cooked through and golden brown.

Slow Cooker Peach Dump Cake


  • 2 pounds ripe peaches (about 4 medium-large sized fruits), peeled, cored, and sliced
  • 1 box of yellow cake mix
  • 1 stick of butter (I used unsalted), cut into 4 pieces


  1. Add the peaches to the bottom of your slow cooker.
  2. Top with dry cake mix.
  3. Top with butter.
  4. Add lid and cook on “low” setting for 4 hours or until top is golden brown.

Grab a spoon and dig in or act more civilized by serving on a plate with vanilla ice cream.  Yum.

3-Ingredient Slow Cooker Peach Dump Cake

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from you. 

I shared this recipe on Thirty Handmade Days on 8/2/15.


  • Trudy Stellpflug says:

    It looks really yummy! Can I double the recipe? Thank you.

    • Kelly says:

      Yes, I think so. You might need to lengthen the cooking time though to make sure all of the cake cooks through.

      • Christine Moeller says:

        Doubling usually requires one or more adjustments to cooking time, pans, or measurements of ingredients. When I double cake or cookie recipes, I always make two separate recipes. When I’ve doubled your Sweet and Sour BBQ Meatballs, I double the meatballs only, no more pineapple, and then add a portion of the other ingredients. (Never used broth, at first by mistake, but since it turned out great, now by design. Only juice from can of pineapple and it’s a hit every time!)

  • Carla says:

    Kelly….I was so excited to read in today’s newsletter that you are going to start seeing about smaller recipes for smaller slow cookers. I’m single, and I just purchased my first slow cooker…a 2 quart size. I’m excited to use it, but have no idea about quantities and times! If I wanted to make this dump cake, what would you suggest? The slower cooker is from Rival and has a glass lid and insert, if that matters 🙂 Thanks for all you do in the name of slow cooking!

    • Kelly says:

      Pretty much all of my recipes will work in 4-7 quart slow cookers so I think cutting them in half will work in a 2-quart. I think the cooking time will be the same but I’m sure it will depend on the particular model that you own. I’ll know more after I experiment with the two small ones that I bought.

  • lisa says:

    Hi I live in the UK and am looking to buy a slow cooker. I just wondered what model you have and which you would recommend for a family of 4. Your recipes look great and I can’t wait to try some.

  • Tiffany says:

    I love this recipe! I’ve made in the oven. I have found pocket of dry mix before though so I like to mix the butter melted into cake mix and top.

  • Silvana says:

    Hi, I’m in the UK as well. How many grams in a stick of butter please? Our packs are 250g & will any seasonal fruit do? It’s a little late for peaches here now

    • Kelly says:

      You’ll have to google the conversion. If it helps, sticks of butter in the US are 8 tablespoons or 1/2 cup. I think fresh apples would be an amazing substitution.

  • Lisa says:

    Can I use fresh peaches that I froze? Thaw them first of course……………or would this add too much moisture?

  • Silvana says:

    Thank you!

    I found out that a stick is half a UK standard ‘pat’ (250g). I’ll definitely try apples & am thinking perhaps rhubarb might lend itself well to this too? Winter is coming, after all 😉

  • Richard says:

    Lisa, I used canned peaches drained them , but not enough because it was to moist after 6 hrs on low So u might want to make sure they are very dry. It still tasted very good , thanks Kelly

  • Crystal says:

    Has anyone had any success with pineapples instead of peaches? I have a pineapple addict and I am getting tired of making pineapple upside down cake in my oven.

  • Jessica says:

    I just made this and it came out very mushy with a slightly grainy texture. Is it supposed to cook through and by dry like an actual cake?

    • Kelly says:

      No, I haven’t made it since last year but I remember it being more of a crumb topping like texture. Maybe more soft than that though. Definitely not as dry as a baked cake.

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