This 4-ingredient slow cooker Memorial Day dessert leans into the ease of a classic dump cake, but with frozen sliced peaches doing most of the heavy lifting. You literally pour the peaches into the slow cooker, scatter over a few pantry staples, and let low, gentle heat transform everything into a bubbling, golden, spoonable cobbler-style treat. Dishes like this evolved from old-fashioned fruit cobblers and crisps—simple, practical desserts that rural cooks threw together with what they had on hand. Here, we borrow that spirit for a modern slow cooker, so you can enjoy the holiday outside while dessert quietly takes care of itself inside.
Serve this warm, straight from the slow cooker, with scoops of vanilla ice cream for a classic pairing, or lightly sweetened whipped cream if you prefer something a bit lighter. A drizzle of heavy cream or half-and-half over each serving adds a lovely old-fashioned touch. For a more festive Memorial Day spread, pair it with grilled burgers or brats, a crisp green salad, and something tangy like vinegar-based coleslaw to balance the sweetness of the peaches. Leftovers (if you have any) are wonderful spooned over plain yogurt for breakfast the next morning.
4-Ingredient Slow Cooker Peach Dump DessertServings: 8
Ingredients
2 pounds frozen sliced peaches (about 6–7 cups, unthawed)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 box (15.25 ounces) yellow cake mix
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil to help prevent sticking.
Dump the frozen sliced peaches into the bottom of the slow cooker, spreading them into an even layer. They should be added straight from the freezer; do not thaw.
Sprinkle the granulated sugar evenly over the peaches, followed by the ground cinnamon. The sugar and spice will melt into the fruit juices as the peaches cook, creating a simple syrupy sauce.
Evenly sprinkle the dry yellow cake mix over the sugared peaches in a loose, level layer. Do not stir; you want a distinct layer of dry mix on top so it can hydrate from the steam and fruit juices underneath.
Cover the slow cooker with its lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the peaches are bubbling around the edges and the cake mix on top has transformed into a soft, cobbler-like topping. The surface should look mostly set and slightly golden in spots, with some areas still a bit gooey from the peach juices.
Turn off the heat and let the dessert rest, covered, for 15 to 20 minutes. This short standing time allows the hot fruit and topping to thicken slightly so the juices become more spoonable instead of runny.
Spoon the warm peach dessert into bowls and serve as-is or topped with vanilla ice cream, whipped cream, or a drizzle of heavy cream. Keep the slow cooker on the “warm” setting for up to 1 hour for easy self-serve seconds, then cool leftovers and refrigerate.
Variations & Tips
For a slightly tangier, less sweet version, reduce the granulated sugar to 1/3 cup, especially if your peaches are already sweet. You can swap the ground cinnamon for 1/2 teaspoon ground ginger or 1/4 teaspoon ground nutmeg for a different spice profile, or use a pinch of allspice for a more complex warmth. If you prefer a bit of crunch, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before cooking (this technically adds a fifth ingredient, but it’s a nice optional upgrade). A white or French vanilla cake mix will also work in place of yellow cake mix, and for a subtle flavor twist, you can stir 1 teaspoon vanilla extract into the peaches before adding the sugar and cake mix. Food safety tips: Always start with frozen peaches that have been kept at a safe freezer temperature (0°F / -18°C or below) and do not leave them at room temperature to thaw, since the slow cooker will bring them through the temperature danger zone more gradually. Keep the lid on the slow cooker during cooking to maintain a safe, consistent heat. Once the dessert is done, do not leave it on the “warm” setting for more than 2 hours total; cool leftovers promptly and refrigerate in shallow containers. Reheat leftovers until steaming hot before serving.
