Slow Cooker Peach Dump Cake Directions:
Spread the peaches and juice evenly across the bottom of a 6-quart slow cooker. Sprinkle with the cinnamon and nutmeg.
Spread the dry cake mix evenly over the peaches without stirring. Arrange the butter chunks across the entire surface. Sprinkle with the walnuts if desired.
Cover and cook on HIGH for 2 to 3 hours or LOW for 3 to 4 hours, until the fruit is bubbling and the topping is set with golden edges.
Turn off the slow cooker and rest uncovered for 10 to 15 minutes. Spoon into bowls and serve warm with vanilla ice cream.
For a drier topping, place a clean kitchen towel beneath the lid only if permitted by the slow cooker manufacturer, keeping the towel securely away from the heating base.
WW Points Calculation:
Peaches in 100% juice: 0 points
Yellow cake mix: 70 points
Unsalted butter: 72 points
Ground cinnamon: 0 points
Ground nutmeg: 0 points
Optional walnuts: 8 points if used
Vanilla ice cream: not included
Points Information:
Total Points: 142 points
Servings: 12 servings / 1/12 of recipe each
Points per serving: 11.8 points
Nutrition Information:
Calories: 265
Protein: 1 g
Carbohydrates: 37 g
Fat: 12 g
Fiber: 1 g
Sugar: 20 g
Sodium: 295 mg
I'm waiting for your comments! Enjoy!
