Peachy Slow Cooker Confetti Cake

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Could there be anything better than a peach slow cooker confetti cake in the middle of a cold, snowy winter?

Not much. I love peaches but live in the snowy white tundra of Edmonton, Alberta where we just don’t get peaches fresh throughout the year. Luckily currently we can access all types of fruit thanks to canning methods. I’ve partnered with California Cling Peaches to bring you a delicious new recipe using canned California cling peaches. Seeing how we are in the middle of winter and my slow cooker never leaves my counter my mind immediately went through the process of trying to come up with a peach slow cooker recipe. I’ve also never attempted making a cake in the slow cooker and I really wanted to see how it baked up. So off I went to experiment!

By having canned peaches available all winter long, we can enjoy peaches any time of year, but a lot of people wonder about the nutritional value of canned peaches and where the fruit comes from. California cling peaches are grown on family farms and canned in the United States, as well for those interested and here are few nutrition facts that I found neat about canned peaches!

• California cling peaches are picked and packed in their own juices, usually within 24 hours to
  ensure they retain their appearance, texture, flavour and nutritional content.
• The canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin C and folate.
• California canned cling peaches have no preservatives and are often packed in their own juice

Now canned peaches also maintain their shape and texture better than fresh or frozen peaches, which is perfect for when you want to bake with them but don’t want them to turn into peach-sauce. This recipe is a perfect example of how using canned peaches work better in a recipe than fresh or frozen. The peaches retain some of their texture while also creating a delicious peach sauce underneath the slow cooker cake.

There are a few things you are going to have decide with this recipe – firstly, if you are going to add sugar. Like I had mentioned before, the peaches can be packed in their own juice – and that’s the type you want to find. I didn’t use any sugar in my peaches and found it perfect. If you have a pretty sweet tooth, add in 1/4 -1/2 cup of brown sugar when told to in the recipe below.

So, who here has tried making a slow cooker cake before? I was surprised at how well it baked up! It was a complete success, it baked up light and fluffy, then had a decadent peach topping that cooked in the bottom.

Happy cooking!

Love,

Karlynn

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Peachy Slow Cooker Confetti Cake

This Peachy Slow Cooker Confetti Cake is so easy to make – and talk about delicious! Canned peaches give this slow cooker cake an extra taste boost!

5 from 5 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 8

Calories: 345kcal

Author: Karlynn Johnston

Ingredients 

1x2x3x

• ▢ 3-4 14-15 oz. cans of sliced California Cling Peaches, canned in juice
• ▢ ½ cup brown sugar optional if you like sweeter
• ▢ ½ teaspoon vanilla
• ▢ 1 tablespoon cornstarch
• ▢ 1 package of your favourite 2-layer confetti/sprinkle cake mix
• ▢ 1 ¼ cup milk
• ▢ ½ oil
• ▢ 3 eggs

Instructions

• Pour the peaches, juice included, into the bottom of the slow cooker. You can use 4 cans if you like a lot of peach sauce, 3 if you want slightly less.
• Stir in the brown sugar (if you want it sweeter) and the vanilla. Taste test at this point and add more sugar if desired.
• Whisk in the cornstarch and with the whisk break up the peaches into slightly smaller pieces. You can leave the slices intact if desired.
• Beat together the cake mix, milk, oil and eggs until smooth, around 2 minutes.
• Pour over the peach mixture and smooth into an even layer.
• Place a double or triple layer of paper towels on top of the slow cooker, then the lid. The paper towels are important, they soak up extra moisture that will make the cake too wet if you exclude them.
• Cook for 2-2 1/2 hours on high. The cake will be done in the middle and a lovely brown around the edges when it’s ready.
• Scoop the cake onto plates and top with the peach topping and vanilla ice cream.

Nutrition

Calories: 345kcal | Carbohydrates: 65g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 391mg | Potassium: 198mg | Fiber: 2g | Sugar: 47g | Vitamin A: 335IU | Vitamin C: 3.7mg | Calcium: 89mg | Iron: 1.4mg

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