Slow Cooker Gooey Lemon Pudding Cake Recipe
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.
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
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%
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