This Fresh Peach Crock Pot Cake is a homemade cake that came from Gramma’s recipe cards and is absolutely delicious!
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How to Make Fresh Peach Cake in a Crock Pot
Aunt Lou here.
Momma gave me a recipe the other day that was my Gramma’s. I don’t remember her ever making it, but I liked the recipe and wanted to give it a go in my crock pot. It is a made from scratch cake with a made from scratch icing. While that may sound intimidating, it really isn’t hard. The results of this Fresh Peach Crock Pot Cake are delicious!
What You Will Need for Fresh Peach Crock Pot Cake
Ingredients Needed
- 2 cups flour
- 2 cups sugar
- 2.5 cups fresh peaches, mashed (use fresh, very ripe peaches so they are easier to mash)
- 2 teaspoons baking soda
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 12 oz can evaporated milk
- 1/2 cup butter, sliced
- 1 teaspoon vanilla
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl or coffee cup
- Fork or small whisk
- Potato masher
- Measuring cups
- Measuring spoons
- Sifter
- Large saucepan
- Stirring spatula
- 6 quart crock pot
Time Needed
- Prep Time: 15 minutes
- Cooking Time: 1 to 2 hours on high, turning your insert halfway through the cooking time
General Notes
- You will want to use very ripe peaches for this. It makes mashing them so much easier. I have tried this with peaches that weren’t as ripe, and it makes mashing them much harder.
- When baking this cake (or any cake) in a slow cooker, you will want to make sure you use a slow cooker that does NOT cook hot. If you use a slow cooker that cooks hot, it will burn the edges before the center has time to finish cooking.
- Be aware that this is a very moist cake, not a fluffy cake.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Fresh Peach Crock Pot Cake
This Fresh Peach Crock Pot Cake is a homemade cake that came from Gramma’s recipe cards and is absolutely delicious!
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Servings: 10 people
Calories: 462kcal
Ingredients
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2.5 cups mashed fresh peaches (use fresh, very ripe peaches so they are easier to mash)
- 2 large eggs slightly beaten
- 3/4 cups sugar
- 12 oz can evaporated milk
- 1/2 cup butter sliced into pats
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, sift together 2 cups flour, 2 cups sugar and 2 teaspoons baking soda, stir until well combined and set aside.
- In a medium mixing bowl, use a potato masher to mash your peaches (I used about 6 peaches, peeled, pitted and sliced, but how many it will take will depend on the size of your peaches.)
- Add your mashed peaches and slightly beaten eggs to the flour mixture and stir with a stirring spatula until you have formed a batter.
- Pour your batter into a lightly greased 6 quart slow cooker (one that you know does NOT cook hot).
- Place a couple paper towels or a thin dish towel tightly under the lid of your crock pot, making sure the center does not droop, and cook for 1-2 hours on high (mine was done around 1 hour and 20 minutes), turning your insert halfway through cooking. It is done when the the center is set.
- Once your cake is done, remove the insert and let it cool for a few minutes. (The center will settle once it cools.)
- About a half hour before your cake is done, start your icing by putting your 3/4 cup of sugar, evaporated milk, butter and vanilla in a medium saucepan over medium high heat and stir until the sugar, evaporated milk and vanilla are well combined.
- Bring it to a low boil, stirring frequently with a stirring spatula and making sure you scrape the sides clean each time you stir.
- Once it reaches a low boil, reduce your heat to medium and stir continually (scraping the sides clean as you go) until the icing has thickened. How long you cook it depends on how thick you want your icing. If you want more of a glaze, it will only take 5-8 minutes. If you want a thicker icing, it will take closer to 10-15 minutes. Keep in mind the icing will thicken as it cools.
- Pour your icing over the cake as a whole or over individual pieces, whichever you prefer.
Notes
- You will want to use very ripe peaches for this. It makes mashing them so much easier. I have tried this with peaches that weren’t as ripe, and it makes mashing them much harder.
- When baking this cake (or any cake) in a slow cooker, you will want to make sure you use a slow cooker that does NOT cook hot. If you use a slow cooker that cooks hot, it will burn the edges before the center has time to finish cooking.
- Be aware that this is a very moist cake, not a fluffy cake.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 462kcal | Carbohydrates: 81g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 348mg | Potassium: 195mg | Fiber: 1g | Sugar: 62g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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can you use canned peaches?
I haven’t ever tried this with canned peaches. It might work. If I did try it, I would drain the peaches and rinse them before mashing them so there isn’t any of the syrup on them when you mash them. If you give it a try, let me know how it goes!