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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


Credit: Andy Lyons

Recipe Summary

20 mins
2 hrs 15 mins
2 hrs 35 mins


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; fat 4g; cholesterol 24mg; saturated fat 2g; carbohydrates 24g; mono fat 1g; insoluble fiber 1g; sugars 10g; protein 3g; vitamin a 117.6IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 31.9mcg; sodium 253mg; potassium 38mg; calcium 41mg; iron 1mg.