Peachy Slow Cooker Confetti Cake

5 from 8 votes
Jump to RecipePinSave to Favorites

This post may contain affiliate links. See my privacy policy for details.

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

Slice of Peachy Slow Cooker Confetti Cake in a White Plate Topped with Peach Topping

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!

Close up Slice of Confetti Cake in a White Plate Topped with Peach Topping

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!

Opened Canned Peaches for Slow Cooker Confetti Cake
  • 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
Slice of Confetti Cake in a White Plate Topped with Peach Topping and Vanilla Ice Cream

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.

Close up of Confetti Cake in a White Plate Topped with Peach Topping and Vanilla Ice Cream

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!



Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

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 8 votes
Close up of Confetti Cake in a White Plate Topped with Peach Topping and Vanilla Ice Cream
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours 10 minutes
Slow Cooker / Crockpot
Karlynn Johnston


  • 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


  • 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 Information

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

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Pin This Recipe to Your Dessert Board or Slow Cooker Board  & Remember to Follow Me On Pinterest!

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! #crockpot #slowcooker #cake #peaches #recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Elizabeth says

    Can’t wait to try this, but I want to make sure that the amount of oil should be 1/2 cup? I’ve guessed ingredients before instead of asking and was wrong!!!

  2. Mary Kotas says

    I looked up the recipe for chocolate lava cake for my Birthday! Then I came upon the delicious peach slow cooker recipe! I’m going to try this too! Thanks for the great recipes!

  3. Krista says

    What a super fun cake! I love the peach flavoring! It is making me want Summer!5 stars

  4. Kristen Chidsey says

    Oh I love that you made this in a slow cooker and with canned peaches when peaches aren’t in season! Great idea.5 stars

  5. Kimberly says

    Such a fun cake, my kids would have a blast making this!5 stars

  6. Erin Dee says

    Such a fun and creative cake! And made in the slow cooker? Nice!

  7. Megan Ancheta says

    I live in Alaska, so I know what you mean about not having access to fresh produce! Canning is a life saver! Your cake looks and sounds amazing. Love that it can be done in the slow cooker!5 stars

  8. Amanda says

    Oh YUM! I love slow cooker cakes and the peaches are perfect here!5 stars

  9. Dee says

    What a fun cake, and I love that you can make it in the slow cooker!

Leave a Comment or Recipe Tip

Recipe Rating