Crockpot Peach Blackberry Dump Cake – a delicious recipe with Peaches, Blackberries, Sugar, Salt, Cinnamon, Cornstartch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place frozen fruit in a large bowl and add the sugar, salt, cinnamon, and cornstarch to the fruit. Mix well.
2
Spray the liner of the crockpot with cooking spray.
3
Add the fruit mixture to the liner and evenly pour the dry cake mix over the top of the fruit mixture. Pour the melted butter over the cake mix. It won't cover all the cake mix but it will be fine. Do not try to mix the butter into the cake mix. The juice from the fruit along with the butter cooks the cake perfectly.
4
Cook on high for 3-4 hours. When it's done, the fruit will be hot and tender and the cake will be moist and cooked all the way through.
5
Serve hot with ice cream or whipped cream or all by itself (like me) if you are too impatient to taste this wonderful dessert!
357
kcal
Calories
23
g
Fat
40
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 ounces, weight Frozen Sliced Peaches, 16 ounces, weight Frozen Blackberries, 3/4 cups Sugar, 1/2 teaspoons Salt, and more.
Yes, Crockpot Peach Blackberry Dump Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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