Imagine a dessert that transforms your kitchen into a heavenly bakery, filling the air with the sweet aroma of caramelized peaches and warm vanilla cake. This Slow Cooker Peach Upside Down Cake is not just a recipe—it's a culinary magic trick that turns simple ingredients into a show-stopping dessert with minimal effort. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises a restaurant-quality treat that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can sliced peaches in syrup
- 1 box yellow cake mix
- 1/2 cup unsalted butter
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
Instructions
- Prepare your slow cooker by generously greasing the inside with butter or non-stick cooking spray to prevent sticking.
- Melt the unsalted butter in a microwave-safe bowl and mix with brown sugar until well combined. Pour this mixture evenly across the bottom of the slow cooker, creating a caramel-like base.
- Drain the canned peach slices and arrange them carefully in a single layer over the butter and brown sugar mixture, creating an attractive pattern on the bottom of the slow cooker.
- In a large mixing bowl, combine the yellow cake mix, eggs, milk, and vanilla extract. Whisk thoroughly until the batter is smooth and free of lumps, about 2-3 minutes.
- Gently pour the cake batter over the arranged peach slices, ensuring the batter covers the fruit completely and spreads evenly.
- Cover the slow cooker with its lid and set to cook on low heat for 3 hours. Avoid lifting the lid during cooking to maintain consistent temperature.
- After 3 hours, check the cake's doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Turn off the slow cooker and let the cake rest for 15 minutes to cool slightly and set.
- Carefully run a knife around the edges of the cake to loosen it. Place a large serving plate over the slow cooker and quickly invert to release the cake, allowing the peaches and caramel to cascade over the top.
- Allow the cake to cool completely before slicing. Serve warm or at room temperature, optionally garnished with whipped cream or vanilla ice cream.
Tips
- Grease Matters: Use a generous amount of butter or non-stick spray to ensure easy cake removal.
- Peach Perfection: Drain peaches thoroughly to prevent excess moisture in the cake.
- Batter Consistency: Whisk the cake batter until smooth to avoid lumps and ensure an even texture.
- No Peeking Rule: Keep the slow cooker lid closed during cooking to maintain consistent heat.
- Doneness Test: Use the toothpick method to check if the cake is fully baked—it should come out clean.
- Cooling is Key: Let the cake rest for 15 minutes before inverting to help it set and prevent breaking.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Make Ahead: This cake can be prepared in advance and reheated gently before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 85mg
