Name: Slow Cooker Lemon Pudding Cake
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 1 box (15.25-ounce) lemon cake mix (Use a boxed cake mix for ease.); 1 box (3.4-ounce) instant lemon pudding mix; 1.5 cups milk (Whole or 2% recommended; non-dairy can be used.); 1.5 cups water; 1/4 cup unsalted butter, melted (Plus a little extra for greasing.)

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I first made this slow cooker lemon pudding cake on a rainy weekend and it instantly became my go-to easy dessert. It’s a simple, five-ingredient slow-cooker version of the classic lemon “magic” pudding: zesty cake topping with a saucy lemon pudding beneath. It’s perfect when you want a warm, comforting dessert without fuss — and if you like similar slow-cooker pudding ideas, check out this lemon custard pudding cake for another cozy option.

Why you’ll love this dish

This recipe is the kind of dessert that feels homemade but arrives with zero stress. Using a boxed cake mix and instant pudding makes prep fast, while the slow cooker does the work. It’s kid-approved, budget-friendly, and great for feeding a crowd at potlucks or casual family dinners. The texture is the best part: a light, lemony cake on top and a silky, spoonable lemon sauce underneath.

“Bright lemon flavor, no-fuss prep, and always gone by the end of the night — a permanent recipe in our house.” — Home cook review

The cooking process explained

Before you dig in, here’s what will happen: you’ll whisk a boxed cake mix with part of the milk to make a loose batter and spread it into a buttered slow cooker. Then you’ll pour a thin mixture of instant lemon pudding, milk, water, and melted butter over the top — do not stir. During cooking the cake rises to the top while a pudding-like sauce forms below. The slow cooker’s low, even heat gives you that “magic pudding” separation without an oven.

What you’ll need

1 (15.25-ounce) box lemon cake mix
1 (3.4-ounce) box instant lemon pudding mix
1 1/2 cups milk (whole or 2% recommended; use non-dairy milk like oat for dairy-free)
1 1/2 cups water
1/4 cup unsalted butter, melted (plus a little extra for greasing the slow cooker)

Notes and substitutions:

For richer flavor, use whole milk. For a lighter version, 2% works fine. Non-dairy milks (unsweetened oat or soy) can be used, though texture may shift slightly.
If you prefer a less sweet dessert, choose a reduced-sugar cake mix and pudding if available.
Grease your 4- to 6-quart slow cooker well with butter to prevent sticking.

Directions

Slow Cooker Lemon Pudding Cake served in a bowl with a spoon

Lightly grease the inside of a 4- to 6-quart slow cooker with butter.
In a medium bowl, whisk the lemon cake mix with 3/4 cup of the milk until the batter is smooth and lump-free.
Pour the cake batter into the prepared slow cooker and spread it evenly.
In a separate bowl, whisk the instant lemon pudding mix with the remaining 3/4 cup milk, 1 1/2 cups water, and the melted butter until smooth.
Carefully pour the pudding mixture over the cake batter. Do not stir — the layering creates the pudding beneath the cake.
Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. Start checking at the shorter time because slow cooker temperatures vary. The top should be set and lightly springy.
Let the cake rest about 10 minutes before serving to allow the pudding to settle.
Spoon into bowls and serve warm with whipped cream, vanilla ice cream, or a dusting of lemon zest.

Best ways to enjoy it

Serve scoops into bowls with a dollop of whipped cream or a scoop of vanilla ice cream for contrast to the bright lemon. For a brunch-friendly presentation, top with fresh raspberries or sliced strawberries and a sprig of mint. It pairs beautifully with strong coffee, hot tea, or a chilled glass of bubbly for special occasions.

Storage and reheating tips

Refrigerate leftovers within 2 hours of cooking. Store in an airtight container or cover the slow cooker insert with plastic wrap.
Keep in the fridge for up to 4 days. Reheat individual portions in the microwave for 20–45 seconds until warm.
You can freeze portions in airtight containers for up to 3 months; thaw overnight in the refrigerator and reheat gently. Note: freezing can slightly change the texture of the pudding layer.
Always reheat to an internal temperature of 165°F (74°C) for safe serving if reheating from chilled.

Helpful cooking tips

Don’t stir after you pour the pudding mix — that’s how you get the two distinct layers.
Use a 4- to 6-quart slow cooker so the batter spreads thinly and cooks evenly. Larger inserts can leave the center undercooked.
If the top browns too much near the end, place a paper towel over the crock (under the lid) to reduce direct heat.
Start checking doneness early — slow cooker heat levels differ widely. A set top that springs back slightly indicates it’s ready.
For an alternate slow-cooker dessert idea, try this slow cooker bread pudding for a different flavor profile.

Recipe variations

Citrus swap: Use lime or orange cake and pudding mixes for seasonal twists.
Berry boost: Stir 1 cup of fresh or thawed frozen berries into the batter before pouring into the slow cooker for fruity bursts.
Gluten-free: Use a gluten-free lemon cake mix and confirm the pudding mix is gluten-free.
Dairy-free: Substitute melted coconut oil for butter and use unsweetened oat or soy milk. Texture will be slightly different but still delicious.
Boozy finish: Stir a tablespoon of limoncello or a splash of Grand Marnier into the pudding mix before pouring for an adult-friendly note.

For a savory slow-cooker main to balance your menu, consider this slow cooker lemon herb chicken.

Common questions

Q: How long does it take to prep?
A: Active prep is about 10 minutes. Cooking is 2–2 1/2 hours on HIGH or 3 1/2–4 hours on LOW.

Q: Can I bake this in the oven instead?
A: You can adapt it to a 9×13-inch pan and bake at 350°F for about 30–40 minutes, but the magic pudding separation is less pronounced in the oven.

Q: What if my pudding is lumpy?
A: Whisk the pudding mix with the milk first to dissolve the powder, then add water and melted butter. Strain with a fine sieve if needed for a silky mix.

Q: Is it safe to leave in the slow cooker on warm?
A: For food safety, don’t leave perishable dishes on “warm” for more than 2 hours. Transfer leftovers to the refrigerator promptly.

Q: Can I reduce the sweetness?
A: Choose reduced-sugar mixes if available, or serve with unsweetened whipped cream to balance the sweetness.

Conclusion

If you enjoy lemon desserts that are effortless yet impressive, this slow cooker lemon pudding cake delivers both texture and bright flavor with minimal hands-on time. For more lemony, simple sweets to try alongside this cake, see ‘Magic’ Self Saucing Lemon Pudding – Scrummy Lane, the tangy simplicity of 3-Ingredient Lemon Bars – The Country Cook, and a quick option with pantry staples in 3 Ingredient Lemon Cake – Belly Full.