Crock Pot Lemon Cream Spoon Cake Food

CROCK POT LEMON CREAM SPOON CAKE

Steps:

• Mix together your cake mix, one egg and butter in a large bowl or with a mixer.
• Press your batter into the bottom of a lightly greased 6-quart crock pot and set aside.
• In a different bowl, mix together your remaining egg, cream cheese, powdered sugar and vanilla until smooth (I used my mixer.)
• Pour your cream cheese mixture on top of your batter and spread evenly.
• Place a couple paper towels under your lid, cover and cook on high for 1 1/2-2 hours, turning your slow cooker insert halfway through if your slow cooker doesn't cook evenly

SLOW COOKER LEMON SPOON CAKE

Steps:

• 1. In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined.
• 2. Don't over mix, some lumps are fine.
• 3. Spray slow cooker with non-stick cooking spray. Pour batter in slow cooker, and smooth the batter down evenly.
• 4. Cook on high for 1 1/2 to 2 hours. Check after 1 1/2 hours, press center of the cake with your fingers, should be firm.
• 5. If you aren't ready for dessert when time is up, just set to warm.
• 6. Mix Glaze ingredients in a small bowl with a spoon. Pour over lemon cake.
• 7. Scoop into bowls, and serve with vanilla ice cream.

MOIST CROCK POT LEMON CAKE

Steps:

• Spray a 4 quart crock pot with non-stick cooking spray and set aside.
• In a large bowl, combine the cake mix and pudding mix.
• In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
• Add to the dry ingredients and beat well.
• Stir in the white chocolate chips and almonds.
• Pour into crock pot.
• Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.