Slow Cooker Gooey Lemon Pudding Cake Recipe
Lemon and springtime seem to go hand in hand. Everyone’s busy, though, so it’s nice to have recipes for really good desserts that are easy to put together and “bake” without supervision. The slow cooker is ideal for making and serving moist pudding cakes; they don’t take too long – only 2-3 hours – and can easily be timed to be finished just in time for dessert. A favorite dessert at our house is the following Slow Cooker Gooey Lemon Pudding Cake which uses convenience products to put it together quickly. No one will guess that it starts with a cake mix. The recipe has been adapted from a favorite cookbook, The Crock-Pot Ladies Slow Cooker Cookbook, which I highly recommend.
This yummy dessert is good served both warm or at room temperature. A scoop of real whipped cream (none of that frozen garbage please) is a nice accompaniment.
12 Servings
15 1/4 ounces lemon cake mix
1/2 cup freshly squeezed lemon juice
1/2 cup melted butter
1/2 cup water
3 large eggs
1 tablespoon lemon zest
1 20 oz. can lemon pie filling
Glaze
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Spray the crock of a 3-5 quart slow cooker, preferably a shorter and oval rather than round and tall. (The 3.5 quart Casserole Crock works well). Mix the cake mix, lemon juice, melted butter, water, eggs, and lemon zest until smooth (a mixer is nice, but by hand works fine too). Spread the batter in the prepared slow cooker. Drop spoonfuls of the lemon pie filling over the surface of the batter. Cover the slow cooker, turn to high, and let cook until the center is set - 2-3 hours, tilting the lid a bit 15 minutes before it's done. Mix the glaze ingredients until smooth and spread over the pudding cake. Serve warm or room temperature.
Amount Per Serving
Calories 342 Calories from Fat 118
Percent Total Calories From: Fat 34% Protein 2% Carb. 64%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 6 g
Cholesterol 79 mg
Sodium 391 mg
Total Carbohydrate 54 g
Dietary Fiber 0 g
Sugars 26 g
Protein 2 g
Vitamin A 7% Vitamin C 11% Calcium 0% Iron 1%
This yummy dessert is good served both warm or at room temperature. A scoop of real whipped cream (none of that frozen garbage please) is a nice accompaniment.
12 Servings
15 1/4 ounces lemon cake mix
1/2 cup freshly squeezed lemon juice
1/2 cup melted butter
1/2 cup water
3 large eggs
1 tablespoon lemon zest
1 20 oz. can lemon pie filling
Glaze
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Spray the crock of a 3-5 quart slow cooker, preferably a shorter and oval rather than round and tall. (The 3.5 quart Casserole Crock works well). Mix the cake mix, lemon juice, melted butter, water, eggs, and lemon zest until smooth (a mixer is nice, but by hand works fine too). Spread the batter in the prepared slow cooker. Drop spoonfuls of the lemon pie filling over the surface of the batter. Cover the slow cooker, turn to high, and let cook until the center is set - 2-3 hours, tilting the lid a bit 15 minutes before it's done. Mix the glaze ingredients until smooth and spread over the pudding cake. Serve warm or room temperature.
Amount Per Serving
Calories 342 Calories from Fat 118
Percent Total Calories From: Fat 34% Protein 2% Carb. 64%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 6 g
Cholesterol 79 mg
Sodium 391 mg
Total Carbohydrate 54 g
Dietary Fiber 0 g
Sugars 26 g
Protein 2 g
Vitamin A 7% Vitamin C 11% Calcium 0% Iron 1%
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map
Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
