When late-summer fruit is at its sweetest, this easy slow cooker dessert is one of those comforting little shortcuts that feels almost magical. With just dry yellow cake mix, pie filling, and butter, you can turn a few pantry-friendly ingredients into a warm, spoonable treat that tastes like a cobbler and a dump cake had the coziest family-style dessert imaginable. It is especially handy for busy days when you want something homemade without heating up the kitchen.
This dessert is lovely served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a little pour of cold heavy cream over the top. If you are serving it for a casual get-together, I like to pair it with coffee after dinner, or set out bowls of toasted pecans and extra cinnamon so everyone can dress up their serving just the way they like.
3-Ingredient Slow Cooker August Sweets
Servings: 8
Ingredients
1 box yellow cake mix
2 cans peach pie filling, about 21 ounces each
1/2 cup unsalted butter, melted
Directions
1. Lightly grease the inside of a slow cooker, then spread the peach pie filling evenly across the bottom.
2. Sprinkle the dry yellow cake mix evenly over the fruit, covering it in a smooth layer without stirring.
3. Drizzle the melted butter as evenly as possible over the cake mix so most of the surface is moistened.
4. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 hours, until the fruit is bubbling and the top is set and golden around the edges.
5. Let it rest for 10 to 15 minutes before scooping into bowls and serving warm.
Variations & Tips
Apple version: Swap the peach pie filling for apple pie filling and add a light sprinkle of cinnamon if you like that classic fall-style flavor. This is a wonderful option for families who prefer a softer, familiar fruit dessert.
Berry version: Use two cans of mixed berry or cherry pie filling for a deeper color and a brighter sweet-tart taste. If your crowd loves fruit-forward desserts, this variation disappears fast.
For picky eaters: Make sure the butter is drizzled as evenly as possible so there are fewer dry patches on top. If needed, gently spread the butter with the back of a spoon over any very dry spots before cooking.
Texture tip: Slow cooker desserts stay softer than oven-baked dump cakes, so expect more of a spoonable cobbler texture than firm slices. That soft texture is part of what makes it so cozy served warm in bowls.
Easy add-ins: A handful of chopped pecans, walnuts, or a pinch of cinnamon can be added over the cake mix before cooking for extra flavor. Even with those little extras, it still keeps that simple, low-effort charm.