Directions
1. Lightly grease the inside of your slow cooker with butter or a non-stick cooking spray.
2. Drain one can of peaches, keeping the syrup from the other can.
3. Pour both cans of peaches (one with syrup and one drained) into the bottom of the slow cooker.
4. Sprinkle the dry yellow cake mix evenly over the peaches.
5. Drizzle the melted butter evenly over the cake mix, making sure to cover as much of the surface as possible.
6. Sprinkle the ground cinnamon on top of the butter.
7. Cover and cook on low for about 3-4 hours, or until the cake is set and golden brown on top.
8. Once done, let it cool for a few minutes before serving. Serve warm with your favorite toppings or sides.
Variations & Tips
For an extra burst of flavor, you can add a teaspoon of vanilla extract to the peaches before adding the cake mix. A sprinkle of chopped pecans on top of the cake mix before cooking adds a bit of crunch and a nutty flavor. If you prefer fresh fruit, you can use fresh peaches; just add a bit of sugar and let them sit for a while to create a syrup. For a more indulgent twist, try adding a layer of cream cheese between the peaches and the cake mix.
Pages: 1 2
