Servings: 8
Prep Time: 10 minutes
Cook Time: 2–4 hours
Total Time: About 2½–4 hours
This Slow Cooker Lemon Pudding Cake is a bright, citrusy dessert that magically creates two layers as it cooks—a light, fluffy lemon cake on top and a warm, silky lemon pudding sauce underneath. Made with just 5 simple ingredients, it’s the perfect no-oven dessert for holidays, potlucks, or cozy family dinners.
Ingredients
1 (15.25-ounce) box lemon cake mix
1 (3.4-ounce) box instant lemon pudding mix
1 ½ cups milk (whole or 2% work best)
1 ½ cups water
¼ cup unsalted butter, melted
Butter, for greasing the slow cooker
Directions
Prepare the Slow Cooker
Lightly grease the inside of a 4- to 6-quart slow cooker with butter to prevent sticking and make cleanup easier.
Mix the Cake Layer
In a medium bowl, whisk together the lemon cake mix and ¾ cup of the milk until smooth and free of dry streaks. The batter will be thick.
Add Cake Batter
Pour the cake batter into the prepared slow cooker and spread it evenly with a spatula.
Prepare the Pudding Layer
In a separate bowl, whisk together the instant lemon pudding mix, remaining ¾ cup milk, 1 ½ cups water, and the melted butter until smooth and slightly thickened.
Layer Without Stirring
Gently pour the pudding mixture over the cake batter. Do not stir. As it cooks, the layers will swap places, creating a pudding sauce underneath the cake.
Cook
Cover and cook on HIGH for 2 to 2½ hours or on LOW for 3½ to 4 hours, until the top is set and springs back lightly when touched while the bottom remains soft and saucy.
Rest & Serve
Turn off the slow cooker and let the cake rest, covered, for 10 minutes to allow the pudding layer to thicken slightly. Spoon into bowls, making sure to scoop all the way to the bottom.
Serving Suggestions
Serve warm with whipped cream, vanilla ice cream, or a dusting of powdered sugar
Add fresh berries or lemon zest for a bright finish
Tips & Variations
Extra lemon flavor: Add 1 teaspoon lemon zest to the cake batter
Creamier sauce: Replace ½ cup of the water with heavy cream
Make it fancy: Top with crushed shortbread cookies or graham crackers
Storage: Refrigerate leftovers for up to 3 days; reheat gently in the microwave
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