Slow Cooker Peaches and Cream Cake


  • 21 ounces peach pie filling (1 can)
  • 8 ounces cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 box white cake mix (15.25 ounces)
  • 1/2 cup salted butter (melted)


  • In slow cooker add your peach pie filling and spread to cover bottom.
  • In bowl mix together your cream cheese, sugar and vanilla until combined, dollop over peach filling.
  • Sprinkle your cake mix over the top of your peaches and spread out evenly.
  • Drizzle with melted butter, cover and cook on high for 3 hours or low for 5-6 hours.

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