Crock Pot Lemon Spoon Cake
Crock Pot Lemon Spoon Cake is a soft, delicious, spoonable cake with a fluffy, moist center and pockets of tangy cream cheese in each serving!
An Easy Slow Cooker Cake Recipe
This Crock Pot Lemon Spoon Cake is one of those easy desserts that has become a new favorite. The spoon cake bakes right in the slow cooker into a soft, fluffy cake with pockets of creamy lemon flavor throughout and it’s topped with a sweet yet tart glaze drizzled over the top. I love serving it warm, straight from the crock. Such an easy treat that brings all the spring and summer vibes!
I never thought you could make a cake in a crockpot. It’s amazing!
– John
Frequently Asked Questions:
It’s basically a soft, scoop-able dessert. It’s a pudding-like cake with a moist center. Instead of slicing it like traditional cake, it’s served warm by the spoonful.
I tested this cake recipe in a 6 quart oval crockpot. I don’t think this would work in a round crock pot. I would just worry the center wouldn’t get done before the edges burn.
This Lemon Spoon Cake is great just how it is. But if you’re looking for topping ideas, try whipped cream or fresh berries when serving. You could do ice cream but this is a pretty rich dessert so I think something lighter like whipped cream or Cool Whip would work nice. Or just put a few sprinkles on top!
The edges should be set and lightly golden while the center remains soft but no longer wet. Because slow cookers vary, check for doneness rather than relying only on time.
Store leftovers covered in the refrigerator for up to 4 days. Warm individual servings in the microwave before serving for the best texture.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- yellow cake mix– if you really want that bright lemon flavor, go for a lemon cake mix. I made it both ways and it is delicious no matter which way you go. Using a Homemade Yellow Cake Mix can be done as well. I used Duncan Hines cake mix as it’s one of the ones that still offer a cake mix that is 15.25 ounces. Other mixes have decreased in size.
- large eggs
- water – for an even richer flavor, you could certainly use milk here.
- melted butter– you can use salted butter or unsalted butter
- lemon zest – please, please grab a lemon for this. The fresh juice makes a huge difference. The bottled stuff tastes more like acid rather than like lemon juice.
- fresh squeezed lemon juice– I feel like the bottled stuff is straight citric acid and no flavor. Depending on how much juice (and zest) you get from your lemons, you may want to grab at least 4 lemons to make sure you get enough juice for the whole recipe. You know how it is, some lemons are juicier than others.
- block cream cheese– softened to room temperature. Use these Tips to Soften Cream Cheese if you need them.
- powdered sugar
- vanilla extract
How To Make Crock Pot Lemon Spoon Cake
In a large bowl, whisk together the yellow cake mix, eggs, water, melted butter, lemon zest, and lemon juice until smooth.
In a separate bowl, beat the cream cheese, powdered sugar, lemon zest and vanilla until creamy. Spray the insert of a 6-quart slow cooker with nonstick cooking spray (I like the kind that has flour in it). Pour in the cake batter and spread it evenly. Drop spoonfuls of the cream cheese mixture on top, then swirl gently into the batter with a butter knife. Don’t fully mix. Cover and cook on high for 2½ to 3 hours (or about 5-6 hours on low) or until the edges are set and the center is no longer gummy. Remove the lid and let the cake cool for 10 to 15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over the warm cake before serving.
Then enjoy!
Craving More Recipes?
Crock Pot Lemon Spoon Cake
Ingredients
- 15.25 ounce yellow cake mix (or lemon cake mix, I used Duncan Hines)
- 3 large eggs
- ½ cup water
- ½ cup melted butter
- 2 lemons zested
- ¼ cup fresh squeezed lemon juice
Lemon Cream Cheese Swirl
- 8 ounce block cream cheese, softened to room temperature
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 to 3 Tablespoons fresh squeezed lemon juice
Instructions
- In a large bowl, whisk together the 15.25 ounce yellow cake mix, 3 large eggs, ½ cup water, ½ cup melted butter, 2 lemons zested, and ¼ cup fresh squeezed lemon juice until smooth.
- In a separate bowl, beat the 8 ounce block cream cheese, softened to room temperature, ¼ cup powdered sugar, 1 teaspoon lemon zest and ½ teaspoon vanilla extract until creamy.
- Spray the insert of a 6-quart slow cooker with nonstick cooking spray (I like the kind that has flour in it). Pour in the cake batter and spread it evenly.
- Drop spoonfuls of the cream cheese mixture on top, then swirl gently into the batter with a butter knife. Don’t fully mix.
- Cover and cook on high for 2½ to 3 hours (or about 5-6 hours on low) or until the edges are set and the center is just barely cooked through.
- NOTE: Because different types of crock pots can cook at varying levels of heat and speed (depending on the age of the crock pot, the brand, the kind of insert, etc.) these times are just suggestions. Please go by doneness, not just by time.
- Remove the lid and let the cake cool for 10 to 15 minutes to firm up slightly.
- Stir together the glaze ingredients (1 cup powdered sugar and 2 to 3 Tablespoons fresh squeezed lemon juice) and drizzle over the warm cake before serving.
- Then enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This makes between 6-8 servings depending on how big you scoop your pieces.
- Depending on how lemon-y you want this, you can certainly use a lemon cake mix. I was trying to find a balance with the flavors but I am a lemon lover and I have made it both ways and it’s delicious!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I just made this! Been dying to try it. Was very easy following your directions. I did use a round crock pot and worked out fine. But agree oval is probably best as this rose a bit higher than expected.Thanks for this great recipe!
Love hearing that! Thanks so much Tony!
I never thought you could make a cake in a crockpot. It’s amazing!
Thanks so very much John! Really appreciate you coming back to comment!