Peach Gingersnap Upside-Down Slow Cooker Cake

Peach Gingersnap Upside-Down Slow Cooker Cake

This was my first attempt at a Slow Cooker Cake. I don’t know why I had my doubts about Slow Cooker Desserts. I have to say, seeing, or maybe seeing and tasting is believing. This sucker is pretty darn tasty! My poor kids waited patiently as I took about twenty pictures for the blog, before they devoured it, and gave it an enthusiastic thumbs up! Here’s the recipe for Peach Gingersnap Upside-Down Slow Cooker Cake: 

You’ll Need:

  • 2 cans of peaches – drained
  • 1 tsp. of ground ginger
  • 1 tsp. of ground cinnamon
  • 1 Tbsp. honey or agave nectar
  • 1/4 cup + 2 Tblsp. unsalted butter softened
  • 3/4 cup of brown sugar
  • 8-12 gingersnap cookies, crumbled
  • 2/3 cup of granulated sugar
  • 2 Tblsp. of butter flavored shortening
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup of bread flour – you can substitute all purpose
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Serving Suggestion: Whipped Cream, or Vanilla Ice Cream

Equipment Needed:

  • Parchment Paper, or Reynolds Pan Lining Paper 
  • Paper Towels

Instructions:

Peach & Gingersnap Cookie Upside-Down Slow Cooker Cake

  • Line the slow cooker with pan lining paper – such as parchment
  • Make sure you cut a big enough slice of paper so the ends are hanging over the lid
  • Pour the peaches into a medium sized bowl
  • Add the ginger, cinnamon, and honey or agave  – let it sit
  • In a medium sized skillet, over medium heat, melt the butter, and stir in the brown sugar
  • Spread your brown sugar mixture into the bottom of the Slow Cooker
  • Add the peaches to the top of the brown sugar, spreading those around too
  • Add the crumbled cookies aa the third layer
  • In a medium sized bowl, whisk the sugar, shortening, egg, and extract together
  • In another bowl, mix the dry ingredients – flour, baking powder, and salt
  • Add the dry ingredients to the wet ingredients in your other bowl, and mix together
  • Pour the mixture over the cookies, and spread around
  • Place paper towels over the top of the Slow Cooker and set the lid down
  • Set the temp. to high, and cook for about 3-4 hours. Time may vary with slow cookers. Insert a toothpick into the middle, and when it comes out clean, it is ready.
  • Optional – Serve with whipped cream, or vanilla ice cream
  • Enjoy!

Peach & Gingersnap Cookie Upside-Down Slow Cooker Cake

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