My neighbor swears this is the easiest dessert she has ever made and I finally understand why everyone asks for seconds

This slow cooker 4-ingredient peach dump cake is exactly the kind of dessert my neighbor brings to every block party, and now I finally get why the pan always comes back scraped clean. It’s the definition of low-effort, high-reward: you literally dump everything into the slow cooker, walk away, and a few hours later your kitchen smells like a cozy peach bakery. No fancy skills, no pre-mixing bowls, and no special equipment beyond a slow cooker. It’s inspired by those old-school church potluck dump cakes, but using the slow cooker keeps the peaches extra juicy and gives you that bubbly golden filling with a crispy, buttery cake topping and caramelized edges that everyone fights over.

Serve this peach dump cake warm right out of the slow cooker, scooped into bowls so you catch both the gooey peach filling and the crispy cake edges. A big scoop of vanilla ice cream or a dollop of whipped cream on top melts into the warm dessert and makes it feel extra special with almost no extra work. It’s also great with a drizzle of caramel sauce or a sprinkle of chopped pecans for crunch. If you’re feeding a crowd, set the slow cooker on “warm,” place bowls and spoons nearby, and let everyone serve themselves as they wander through the kitchen.

Servings: 8

2 cans (21 ounces each) peach pie filling

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.

Pour the peach pie filling into the bottom of the slow cooker and spread it into an even layer so the peaches cover the entire base.

Sprinkle the ground cinnamon evenly over the peach pie filling to add a warm, cozy flavor that pairs perfectly with the peaches.

Evenly sprinkle the dry yellow cake mix over the peaches, covering all of the filling. Do not stir; you want the dry mix to sit on top so it can form a buttery, crisp topping as it cooks.

Slowly drizzle the melted butter over the dry cake mix, trying to cover as much of the surface as possible. It’s okay if a few dry spots remain; they will hydrate from the steam and peach juices while cooking.

Cover the slow cooker with its lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the top is mostly set, the edges are deeply golden and caramelized, and the peach filling is bubbling around the sides.

Once done, turn the slow cooker to WARM and let the dessert sit for 10 to 15 minutes to thicken slightly. Serve the peach dump cake warm, scooping down through the crispy topping to the bubbly peach filling underneath.

For a nuttier twist, sprinkle 1/2 cup of chopped pecans or walnuts over the dry cake mix before drizzling on the butter; they’ll toast as the cake cooks and add crunch. If you prefer less sweetness, you can swap one can of peach pie filling for a can of sliced peaches in juice (drained) to cut the sugar a bit while keeping that juicy texture. A white or butter-flavored cake mix can replace yellow cake mix with great results, and you can skip the cinnamon or swap it for pumpkin pie spice if that’s what you have on hand. For a slightly boozy, adults-only version, stir 1 to 2 tablespoons of bourbon or dark rum into the peach pie filling before adding the cake mix. If you need this to be dairy-free, use a dairy-free margarine instead of butter and double-check that your cake mix is dairy-free. For food safety, always cook the dessert fully until the center is hot and the filling is bubbling; slow cookers can vary, so check around the 2-hour mark on HIGH (or 4-hour mark on LOW) and continue cooking if the top still looks very wet. Keep leftovers refrigerated in a covered container and use within 3 to 4 days; reheat individual portions in the microwave until steaming hot. Avoid leaving the dessert at room temperature for more than 2 hours when serving, especially in warm weather or at potlucks.