Crock Pot Lemon Spoon Cake

A soft and moist lemon cake with a creamy lemon glaze.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 4003kcal

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!

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!