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–+ servings

Slow Cooker Lemon Pudding Cake

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A warm, comforting dessert featuring a light lemon cake on top and a silky lemon pudding beneath, all effortlessly prepared in a slow cooker.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Lightly grease the inside of a 4- to 6-quart slow cooker with butter.
  2. In a medium bowl, whisk the lemon cake mix with 3/4 cup of the milk until the batter is smooth and lump-free.
  3. Pour the cake batter into the prepared slow cooker and spread it evenly.
  4. 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.
  5. Carefully pour the pudding mixture over the cake batter. Do not stir – the layering creates the pudding beneath the cake.
Cooking
  1. 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 as slow cooker temperatures vary.
  2. The top should be set and lightly springy.
Serving
  1. Let the cake rest about 10 minutes before serving to allow the pudding to settle.
  2. Spoon into bowls and serve warm with whipped cream, vanilla ice cream, or a dusting of lemon zest.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 300mgSugar: 20g

Notes

Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 20-45 seconds. Freeze portions for up to 3 months.
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