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.

Source: Better Homes and Gardens


Andy Lyons

Recipe Summary

20 mins
2 hrs 15 mins to 2 hrs 45 mins (low)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

144 calories; total fat 4g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 24mg; sodium 253mg; potassium 38mg; carbohydrates 24g; fiber 1g; sugar 10g; protein 3g; trans fatty acidg; vitamin a 118IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 41mg; iron 1mg.


Rating: 2.0 stars
I'm getting older so I do make mistakes but the cooking time on this recipe didn't work for me at all. The cake never cooked. I had to leave it on slow cooke all night and it was still so moist it fell apart while trying to get it out of the pan. What went wrong?