Slow Cooker Peach Upside Down Cake Recipe

Name: Slow Cooker Peach Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (15 ounce) cans sliced peaches in heavy syrup, drained well; 5 tablespoons butter, melted; 2/3 cup packed light brown sugar; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 1/2 sticks butter, softened; 1 cup white sugar; 2 large eggs; 1/2 teaspoon pure almond extract; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole milk

Servings: persons

3 (15 ounce) cans sliced peaches in heavy syrup, drained well
5 tablespoons butter, melted
2/3 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 sticks butter, softened
1 cup white sugar
2 large eggs
1/2 teaspoon pure almond extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk

1
Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
2
Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
3
Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
4
Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
5
Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
6
Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
7
Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.

1098

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 (15 ounce) cans sliced peaches in heavy syrup, drained well, 5 tablespoons butter, melted, 2/3 cup packed light brown sugar, 1 teaspoon cinnamon, and more.

Yes, Slow Cooker Peach Upside Down 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.

That's it — enjoy your meal!

Slow Cooker Peach Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions