Tinned peaches caramelise with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.
I made this with wonderful fresh peaches and it was a hit. I did not increase the sugar and the cakewas as sweet as I would want it to be. So I would hesitate to use canned peaches in heavy sugar syrup with the same amount of sugar in this recipe but of course its a matter of taste. I do not have a large oval crockpot. I have a round full size crockpot as well as one with about half the capacity. So I put 2/3 of the recipe in the larger and the remaining 1/3 in the smaller. Cooked on high for the time indicated and it was perfect. I took the larger cake to our block party where it was well received and froze the smaller cake for a week to serve at a meeting. So I can attest that it freezes well at least short-term. Plan to keep this as a basic recipe to use with any fruit. Apples will be wonderful. - 22 Sep 2017 (Review from Allrecipes US | Canada)
The cake was very tasty and light but my peaches were a little runny when I dumped it over on the tray. Maybe I didn't let them sit long enough on the paper towel? I don't like almond extract so I used vanilla, replaced the nutmeg with cinnamon, and I added chopped pecans. Everyone enjoyed it and since it wasn't the prettiest (I have added a pic) we could joke about how my dad would always say "should I eat it or did I eat it" when my mom made a dessert! Several people did question why it would be an advantage to cook a cake in a crock pot if you are not camping, and I didn't have an answer for that. - 16 Feb 2018 (Review from Allrecipes US | Canada)
Made exactly as written. Pretty good for a cake type hot dessert. Will likely make again - 08 Oct 2017 (Review from Allrecipes US | Canada)