Put canned peaches in a slow cooker. 3 ingredients later, you’ve got a delightful dessert.

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Directions:

  1. Prepare: Lightly grease the insert of your slow cooker with butter or non-stick cooking spray.

  2. Dump the Peaches: Pour both cans of peaches, along with all their syrup, evenly into the bottom of the slow cooker.

  3. Add the Mix: Sprinkle the dry cake mix directly over the peach layer, covering it completely in an even layer. Do not stir.

  4. Drizzle the Butter: Slowly and evenly drizzle the melted butter over the entire surface of the cake mix. Try to moisten as much of the powder as possible.

  5. Cook: Place the lid on the slow cooker and cook on High for 2 to 3 hours. The cake is done when the top is golden brown, set, and the peaches are bubbling around the edges.

  6. Rest & Serve: Turn off the slow cooker and let the cake sit, uncovered, for about 15 minutes before serving. This allows the deliciously sweet sauce to thicken slightly.

Chef’s Tips & Variations:

  • Spice It Up: Add a teaspoon of ground cinnamon or nutmeg to the dry cake mix before sprinkling it over the peaches.

  • Less Sweet: For a less sugary dessert, use canned peaches in 100% juice instead of heavy syrup.

  • Fruit Swap: This recipe is incredibly versatile! Try it with canned cherry pie filling, apple pie filling, or a mix of berries.

  • Flavor Twist: Experiment with different cake mix flavors like butter pecan, spice, or vanilla for a new flavor profile every time.

  • Crisper Topping: For a less soft topping, leave the slow cooker lid slightly ajar for the last 30 minutes of cooking to allow some steam to escape.

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