This slow cooker 3-ingredient peach bellini dump cake is exactly the kind of recipe my sister makes for every summer pool day. She literally tosses everything into the crockpot before we head outside, and by the time everyone’s done swimming, the whole house smells like warm peaches and cake. It’s inspired by the flavors of a peach bellini—sweet peaches and bubbly sparkling wine—without any fuss or fancy steps. If you’re juggling work, kids, or just a busy weekend, this is the kind of dessert you can make with one hand while holding a beach towel in the other, and it disappears in minutes once people see that golden, bubbly crust.
Serve this peach bellini dump cake warm, straight from the slow cooker, spooned into bowls so you get plenty of those tender peaches and bits of golden, buttery cake on top. It’s perfect with a scoop of vanilla ice cream, whipped cream, or even a little spoonful of Greek yogurt if you want it to feel more like a brunch treat. Pair it with iced tea, lemonade, or extra sparkling wine for the adults. I love setting the crockpot on the counter near the back door so people can grab a bowl in between pool breaks—no need for fancy plating, just some sturdy bowls and spoons.
Slow Cooker 3-Ingredient Peach Bellini Dump CakeServings: 8-10
Ingredients
2 cans (21 ounces each) peach pie filling, with juices
1 box (15.25 ounces) yellow cake mix (dry, unprepared)
1 1/2 cups sparkling wine or champagne (or non-alcoholic sparkling juice if preferred)
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Dump the peach pie filling into the bottom of the slow cooker, scraping out every bit of syrup from the cans. Spread the peaches into an even layer so they cover the bottom.
Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. Try to cover all of the peaches with a light, even layer of cake mix so you don’t end up with dry patches.
Slowly pour the sparkling wine or champagne evenly over the dry cake mix, making sure to moisten as much of the surface as possible. The bubbles will fizz up a bit—that’s what helps create that peach bellini flavor and the bubbly syrup around the edges. Do not stir; just let the liquid soak down through the cake mix on its own.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or until the top looks mostly set and the edges are golden brown and bubbling. The center may still look a little soft and pudding-like, which is perfect for a scoopable dessert.
Once cooked, turn off the slow cooker and let the dump cake sit with the lid off for about 15–20 minutes to thicken slightly and cool just enough to serve. The syrup will still be bubbly and the cake topping should be soft, fluffy, and spoonable with golden brown spots.
Spoon the warm peach bellini dump cake into bowls, making sure each serving has both the tender peaches and some of the golden cake topping. Serve as-is or with vanilla ice cream or whipped cream on top.
Variations & Tips
For a non-alcoholic version, swap the sparkling wine for an equal amount of non-alcoholic sparkling cider, sparkling white grape juice, or even lemon-lime soda. You’ll still get that bubbly, bellini-style sweetness without the alcohol. If you want a stronger peach flavor, stir a handful of drained canned peaches (in juice, not heavy syrup) into the pie filling before adding the cake mix. You can also use white cake mix instead of yellow for a slightly lighter, more vanilla-forward flavor. For a little texture, sprinkle a handful of sliced almonds or chopped pecans over the dry cake mix before pouring on the sparkling wine, but note this adds an extra ingredient beyond the core three. If you’re short on time, you can cook on LOW for about 4–5 hours, but every slow cooker runs a bit differently, so start checking at the 4-hour mark for that golden, bubbly edge. Food safety tips: If using alcoholic sparkling wine, remember the alcohol may not fully cook off, especially in the center, so keep that in mind if serving to kids or anyone avoiding alcohol—use a non-alcoholic bubbly for them. Always make sure your slow cooker is in good working condition and don’t leave it on an unstable or heat-sensitive surface. Refrigerate leftovers within 2 hours of cooking; transfer the cooled dump cake to an airtight container and store in the fridge for up to 3 days. Reheat portions gently in the microwave until warm. Avoid letting the dessert sit out in direct sun at a pool party—keep the slow cooker on the “warm” setting indoors or in the shade and cover when not serving.
