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.




  • 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, (2 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 24 mg cholesterol, 253 mg sodium, 24 g carbohydrates, 1 g fiber, 10 g sugar, 3 g protein.