Ingredients
The following ingredients have 8 Servings
- 3 15 oz cans sliced peaches in heavy syrup ((Use 2 cans plus juice, drain the 3rd and reserve))
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 3 Tbsp cornstarch
- 1/2 cup salted butter (melted)
- 3 Tbsp milk or half and half
- 1 large egg
- 1 15.25 oz box yellow, butter or vanilla flavored cake mix
- ice cream for serving
Instruction
- Spray the crock of a 6 quart oval crockpot or similar with cooking spray.
- Pour 2 cans of peaches with syrup, and peaches only from the 3rd can, into the bottom of the slow cooker. Add vanilla and cinnamon.
- Dissolve cornstarch in just enough of reserved syrup (from 3rd can) to make it smooth. Pour into crock, gently stir to combine.
- In a medium-size mixing bowl, whisk together butter, milk and egg. Add cake mix fluffing with a fork until fully moistened. Dollop evenly over peaches. They don't have to be completely covered. Leave a 1/2 inch border along the outer edge to allow for expansion.
- Place doubled paper towels over opening of slow cooker, then place lid firmly on top.
- Bake on high for 2 1/2 - 3 hours. Uncover and check center of cake for doneness at 2 hours with a toothpick or cake tester looking for a clean toothpick. If it needs additional time, replace paper towel and cover.
- Once done, let stand uncovered for 10-15 minutes for syrup to thicken, then serve with vanilla ice cream or whipped cream.
