Slow Cooker Lemon Curd Cake
Slow Cooker Lemon Curd Cake is the easiest way to bake a luscious lemon cake! Simply throw the ingredients into the slow cooker, bake the cake, then garnish it with powdered sugar and your favorite toppings like whipped cream, fresh berries, or vanilla ice cream!
Equipment
- 5 qt. oval slow cooker
- parchment paper or cooking spray
Ingredients
- 15.25 oz. box of Duncan Hines Lemon Supreme cake mix
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup lemon curd see "notes" in post
- powdered sugar for garnish
- Optional: whipped cream, fresh berries, vanilla ice cream
Instructions
- Combine the cake mix with the water, eggs, and vegetable oil. Pour the batter into a greased 5 quart oval slow cooker OR use parchment paper to line the slow cooker.
- Heat the lemon curd in a microwave-safe dish for about 20-30 seconds, or until it is less thick and easier to work with. Drop spoonfuls of the lemon curd on top of the batter, then use a knife and drag it back & forth across the top, making sure the lemon curd is dispersed evenly.
- Cook on high for 2 hours, rotating the ceramic crock at the half-way point if your slow cooker cooks unevenly or is known to have hot spots. If the cake doesn't look done at the 2 hour mark, cook 15-20 more minutes, making sure it doesn't burn.
- Sprinkle finished cake with powdered sugar in the slow cooker, then slice it and serve with your favorite toppings! We love whipped cream, fresh berries, vanilla ice cream or extra lemon curd. Enjoy!
Tried this recipe?Let us know how it was!