The peach dump cake, a beloved classic, gets a convenient and delicious upgrade with this slow cooker recipe. This method creates a moist, tender cake with perfectly caramelized peaches, minimizing fuss and maximizing flavor. Perfect for busy weeknights or casual gatherings, this recipe is sure to become a family favorite.
What is a Peach Dump Cake?
A peach dump cake is a simple dessert that requires minimal mixing and prep time. The name itself hints at the method: ingredients are literally “dumped” into the baking dish, making it incredibly easy to prepare. This recipe uses canned peaches for convenience, but feel free to use fresh, ripe peaches if they’re in season. The result is a juicy, comforting cake with a buttery, crumbly topping that’s perfect for any occasion.
Why Use a Crock-Pot for Peach Dump Cake?
Using a crock-pot offers several advantages:
- Even Cooking: The slow cooker ensures even heat distribution, resulting in a perfectly cooked cake every time. No more dry edges or undercooked centers!
- Moisture Retention: The slow cooking process helps retain moisture in the peaches and cake, leading to a more tender and juicy final product.
- Convenience: The "set it and forget it" nature of slow cooking is perfect for busy individuals. You can prep the cake in the morning and have a delicious dessert ready by evening.
- Less Mess: No need for messy mixing bowls or baking pans—everything goes straight into the crock-pot liner!
Peach Dump Cake Crock-Pot Recipe Ingredients:
- 1 (21 ounce) can peach slices, drained (reserve the juice)
- 1 (15 ounce) can crushed pineapple, drained (reserve the juice)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
-
Combine Peaches and Pineapple: In your slow cooker, gently combine the drained peach slices and pineapple. Stir in the vanilla extract. You can optionally add a tablespoon or two of the reserved juices for extra moisture, but it's not strictly necessary.
-
Make the Crumble Topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and nutmeg. Pour in the melted butter and stir until just combined. If using, fold in the chopped nuts.
-
Assemble the Cake: Evenly sprinkle the crumble topping over the peach and pineapple mixture in the slow cooker.
-
Cook: Cover and cook on low for 3-4 hours, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
-
Cool and Serve: Let the cake cool in the slow cooker for at least 30 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
How long does a peach dump cake last?
A peach dump cake, stored properly in an airtight container at room temperature, will last for about 3-4 days. For longer storage, refrigerate for up to a week. The flavor may slightly change after a few days, but it will still be safe to consume.
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches, but be sure to thaw them completely and drain off any excess liquid before adding them to the slow cooker. You might need to adjust the cooking time slightly, as the frozen peaches will add extra moisture. Start by checking the cake for doneness after 2.5-3 hours.
What can I substitute for the butter in the crumble topping?
You can substitute the butter with an equal amount of vegetable oil or melted coconut oil. However, the flavor and texture of the crumble topping may be slightly different. For a vegan version, use a vegan butter substitute.
Can I make this cake ahead of time?
You can assemble the cake up to a day in advance and store it in the refrigerator. Just add about an hour to the cooking time when you're ready to cook it.
This Crock-Pot Peach Dump Cake is a simple yet impressive dessert that's sure to be a crowd-pleaser. Enjoy!
