Can I make Peach Dump Cake in a slow cooker?

Yes, you can, though the texture will be different. The filling turns soft and saucy, while the top won’t get as crisp as it does in the oven. Cook it on high for about 2 to 3 hours, and place a clean towel under the lid to catch condensation if your slow cooker runs wet.

Can I use fresh peaches instead of canned?

You can, but you’ll need to replace the liquid that normally comes from the canned peaches. Use about 5 to 6 cups sliced peaches and add 3/4 to 1 cup peach juice, nectar, or light syrup so the cake mix has enough moisture.

Can I use frozen peaches?

Yes. Thaw them first and keep any juices that collect in the bowl. If they still seem dry, add a little extra juice before sprinkling on the cake mix.

Does it matter if the peaches are packed in syrup or juice?

Both work. Syrup gives a sweeter, thicker filling, while juice keeps the dessert a bit lighter. I use whichever I have, then adjust nothing else unless the peaches look unusually dry.

Peach Dump Cake: Easy Golden Dessert for Busy Nights

Peach Dump Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm Peach Dump Cake made with canned peaches, yellow cake mix, cinnamon, brown sugar, and butter. It bakes into a syrupy peach filling with a golden, crisp cake topping that is easy enough for family dinners or potlucks.

Author: Taha Ayad
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

29 ounces canned peaches in syrup or juice, undrained
1 box yellow cake mix, 15 to 18.25 ounces
3/4 cup butter, cut into thin pads
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup light brown sugar
Nonstick spray, for the baking dish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Spray a 9 x 13-inch casserole dish with nonstick spray.
Add the canned peaches with all their juice to the bottom of the prepared dish.
Add the vanilla extract, cinnamon, and nutmeg to the peaches, then stir gently so the fruit is seasoned without being mashed.
Sprinkle the yellow cake mix evenly over the peach mixture.
Use the back of a wooden spoon to gently work some of the peach juice into the cake mix. Do not fully stir it into a batter; just moisten the dry mix enough to help prevent powdery patches.
Sprinkle the light brown sugar evenly over the moistened cake mix.
Cut the butter into thin pads and distribute them evenly across the entire surface, including the corners.
Bake uncovered for 45 to 55 minutes, until the top is deep golden brown, the edges are bubbling, and the center looks set.
Let the Peach Dump Cake cool for 15 minutes before serving warm.

Notes

Do not drain the peaches. The juice helps hydrate the cake mix and creates the soft peach filling.
Thin butter pads melt more evenly than large chunks and help reduce dry spots on top.
Peaches packed in syrup make a sweeter, thicker filling, while peaches packed in juice give a lighter result.
For extra crunch, sprinkle about 1/2 cup chopped pecans or walnuts over the butter before baking.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual servings in the microwave for 20 to 30 seconds, or warm larger portions in a 325°F oven for 10 to 15 minutes.

Nutrition

Serving Size: 1 serving
Calories: 405
Sugar: 43
Sodium: 390
Fat: 17
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 63
Fiber: 2
Protein: 3
Cholesterol: 37

Find it online: https://www.dailysavoryrecipes.com/peach-dump-cake-cinnamon-brown-sugar/