This 5-ingredient slow cooker apricot dump cake is the kind of cozy, no-fuss dessert I lean on when the day has been long but I still want something special on the table. Canned apricot halves get dumped straight into the slow cooker, then topped with a few pantry staples to turn into a warm, gooey, buttery treat that tastes like you fussed for hours. It’s inspired by those old-fashioned dump cakes our moms and grandmas made, but with the ease of a slow cooker so you can set it and forget it while you help with homework or catch up on laundry. The sweet-tart apricots, tender cake topping, and buttery edges are the kind of thing that will have your husband (and the kids) sneaking back to the kitchen for seconds.
Scoop the warm apricot dump cake straight from the slow cooker into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the nooks and crannies. It’s also lovely with a drizzle of heavy cream or a spoonful of vanilla yogurt if you want something a touch lighter. Serve it after a simple comfort-food dinner like roast chicken or meatloaf, or bring the slow cooker right to the table for a relaxed family dessert night. A hot cup of coffee or tea for the grown-ups and a glass of cold milk for the kids rounds it out perfectly.
Slow Cooker Apricot Dump CakeServings: 8
Ingredients
2 cans (15–16 ounces each) apricot halves in light syrup, undrained
1 box (15.25 ounces) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.
Open the canned apricot halves and pour the fruit and all of the light syrup into the bottom of the slow cooker. Use a spoon to gently spread the apricots into an even layer, arranging them cut side down so they cover the bottom and look glossy and snug together.
In a medium bowl, whisk together the dry yellow cake mix, granulated sugar, and ground cinnamon until everything is evenly combined and there are no streaks of cake mix.
Sprinkle the dry cake mixture evenly over the apricots in the slow cooker. Try to cover all of the fruit, but don’t stir—leaving the layers as-is is what gives you that classic dump cake texture with a saucy bottom and a cakey top.
Slowly drizzle the melted butter evenly over the entire surface of the dry cake mixture. Aim to moisten as much of the cake mix as you can; a few dry spots are okay, as they’ll hydrate from the apricot juices while cooking.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top is mostly set, the edges are bubbly, and you can see the apricot syrup thickened and bubbling around the sides. The surface will look a bit craggy and golden in spots.
Turn off the slow cooker and let the dump cake rest, uncovered, for about 15 minutes. This short rest helps the juices thicken slightly so each scoop has a nice balance of saucy fruit and soft cake.
Spoon the warm apricot dump cake into bowls and serve as-is or topped with ice cream, whipped cream, or a drizzle of cream. Store any leftovers covered in the refrigerator for up to 3 days; rewarm gently in the microwave or on LOW in the slow cooker.
Variations & Tips
If you have picky eaters who aren’t sure about big pieces of fruit, you can cut the apricot halves into bite-sized chunks before adding them to the slow cooker so they’re more evenly tucked into the cake. For a slightly less sweet dessert, use apricots canned in juice instead of light syrup and skip the extra 1/4 cup of sugar. If your family loves extra texture, sprinkle 1/2 cup of chopped pecans or walnuts over the cake mix before drizzling on the butter. You can also swap the yellow cake mix for white or spice cake, depending on what you have on hand in the pantry. For a cozy fall twist, add a pinch of nutmeg or ginger along with the cinnamon. To make it dairy-free, use a dairy-free cake mix (or check the label) and replace the butter with melted coconut oil or a plant-based butter. If you need to stretch it for a crowd, serve smaller scoops over vanilla yogurt or cottage cheese for a “fruit-and-cake parfait” style dessert that still feels special but goes a bit farther.
