Lemon Poppy Seed Dump Cake
Craving lemon cake for dessert tonight? Make it easier than ever by stirring together this lemon dump cake recipe. All you have to do is give the ingredients a quick stir, then dump it in your slow cooker and wait to sample the first slice.
Ingredients
Directions
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Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a large bowl whisk together the buttermilk, egg, butter, and vanilla until combined. Stir in the remaining ingredients until smooth.
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Spoon batter into the prepared cooker. Cover and cook on low for 2 1/4 to 2 3/4 hours or until internal temperature of cake is between 190°F and 200°F and center appears nearly set, rotating crockery liner once during cooking. Remove crockery liner from cooker. Let cool on a wire rack 10 minutes. Loosen sides of cake and remove from cooker. Cool completely.
