Ingredients
Equipment
Method
- Lightly grease inside of 6-quart or larger slow cooker with butter or nonstick spray.
- Pour both cans of peaches with their juice into slow cooker. Spread into even layer. (For thicker texture: drain one can, use fruit from both but juice from only one. For juicier texture: use all juice.)
- Evenly sprinkle entire box of yellow cake mix over peaches. Do NOT stir or mix. Dry cake mix must stay on top to create golden, crusty layer.
- Sprinkle cinnamon evenly over cake mix layer.
- If using melted butter, drizzle evenly over entire surface. If using sliced butter, arrange thin pats over top, covering as much surface area as possible.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until top is golden and set, edges are bubbling, and kitchen smells incredible.
- Turn off slow cooker and let rest uncovered 15-20 minutes. This allows topping to set for clean scoops.
- Scoop into bowls and serve warm with vanilla ice cream, whipped cream, or fresh berries.
Notes
Peach juice affects texture. Thicker/cake-like: drain one can, use juice from only one. Juicier/cobbler-like: use all juice from both cans.
Do NOT stir layers. Stirring mixes dry cake mix into liquid and creates gummy paste instead of beautiful topping.
Butter coverage is crucial. Bare spots stay dry and powdery. Covered spots become golden, buttery perfection.
Top should look set and golden, not wet and doughy. If still raw-looking in spots, cook another 30 minutes.
Must rest 15-20 minutes before serving for topping to set. Allows clean scoops instead of soupy mess.
Use full-fat butter. Light butter contains more water and won't create same golden crust.
Peach Berry: Add 1 cup blueberries or raspberries with peaches.
Peach Pecan: Sprinkle ½ cup chopped pecans over cake mix before butter.
Spiced Peach: Add ½ tsp nutmeg and ¼ tsp cardamom with cinnamon.
Peach Pineapple: Use one can peaches + one can crushed pineapple with juice.
Cherry Peach: Use one can peaches + one can cherry pie filling. Stir gently before adding cake mix.
Fresh peaches: Use 4-5 cups peeled, sliced fresh peaches. Add ½ cup sugar and 2 tbsp lemon juice.
Frozen peaches: Use 4-5 cups frozen slices, thawed with juices.
Try spice cake, butter cake, or white cake mix. Avoid chocolate—competes with peaches.
Gluten-free: Use GF yellow cake mix. Everything else naturally GF.
Oven method: Assemble in 9x13 dish, bake 350°F for 35-40 minutes.
Double recipe: Use 7-8 quart slow cooker or make two batches. Don't overfill—need room for bubbling.
Add oats/streusel: Mix ½ cup oats + ¼ cup brown sugar + 2 tbsp melted butter. Sprinkle over cake mix before butter.
Store in airtight container in fridge up to 4 days. Topping softens but still delicious.
Freeze up to 3 months. Thaw in fridge overnight and reheat gently.
Reheat: Microwave portions 30-45 seconds, slow cooker with splash of milk/water on LOW 30-60 minutes, or oven covered at 350°F for 10-15 minutes.
Serve with: Vanilla ice cream (mandatory), whipped cream, fresh berries, strong coffee or tea, cold milk.
Do NOT stir layers. Stirring mixes dry cake mix into liquid and creates gummy paste instead of beautiful topping.
Butter coverage is crucial. Bare spots stay dry and powdery. Covered spots become golden, buttery perfection.
Top should look set and golden, not wet and doughy. If still raw-looking in spots, cook another 30 minutes.
Must rest 15-20 minutes before serving for topping to set. Allows clean scoops instead of soupy mess.
Use full-fat butter. Light butter contains more water and won't create same golden crust.
Peach Berry: Add 1 cup blueberries or raspberries with peaches.
Peach Pecan: Sprinkle ½ cup chopped pecans over cake mix before butter.
Spiced Peach: Add ½ tsp nutmeg and ¼ tsp cardamom with cinnamon.
Peach Pineapple: Use one can peaches + one can crushed pineapple with juice.
Cherry Peach: Use one can peaches + one can cherry pie filling. Stir gently before adding cake mix.
Fresh peaches: Use 4-5 cups peeled, sliced fresh peaches. Add ½ cup sugar and 2 tbsp lemon juice.
Frozen peaches: Use 4-5 cups frozen slices, thawed with juices.
Try spice cake, butter cake, or white cake mix. Avoid chocolate—competes with peaches.
Gluten-free: Use GF yellow cake mix. Everything else naturally GF.
Oven method: Assemble in 9x13 dish, bake 350°F for 35-40 minutes.
Double recipe: Use 7-8 quart slow cooker or make two batches. Don't overfill—need room for bubbling.
Add oats/streusel: Mix ½ cup oats + ¼ cup brown sugar + 2 tbsp melted butter. Sprinkle over cake mix before butter.
Store in airtight container in fridge up to 4 days. Topping softens but still delicious.
Freeze up to 3 months. Thaw in fridge overnight and reheat gently.
Reheat: Microwave portions 30-45 seconds, slow cooker with splash of milk/water on LOW 30-60 minutes, or oven covered at 350°F for 10-15 minutes.
Serve with: Vanilla ice cream (mandatory), whipped cream, fresh berries, strong coffee or tea, cold milk.