Slow Cooker 3-Ingredient Lemon Pudding Cake Directions:
Lightly rub the inside bottom of a 4- to 6-quart slow cooker with a small amount of the measured melted butter.
Spoon the lemon pie filling into the bottom of the slow cooker.
Spread the lemon pie filling into an even layer.
Place the dry yellow cake mix in a medium bowl.
Drizzle the remaining melted butter over the cake mix.
Stir with a fork until the mixture forms light, crumbly pieces.
Sprinkle the cake mixture evenly over the lemon pie filling.
Do not stir the layers together.
Cover and cook on LOW for 2 1/2 to 3 hours, or on HIGH for 1 1/2 to 2 hours, until the top is set and the lemon layer is bubbling around the edges.
Turn off the slow cooker.
Remove the lid and let the pudding cake stand for 10 to 15 minutes.
Serve warm by spooning through the cake layer into the lemon pudding underneath.
WW Points Calculation
King Arthur Golden Yellow Cake Mix, 1/2 box: 38.00 points
Homemade light lemon pie filling, 4 cups: 24.00 points
Land O Lakes unsalted butter, 1 tbsp: 5.00 points
Points Information
Total Points: 67.00
Servings: 10 servings, about 1/2 cup each
Points per serving: 6.70
Nutrition Information
Calories: 165
Fat: 3g
Protein: 2g
Carbohydrates: 34g
Sugar: 20g
Sodium: 180mg
I'm waiting for your comments! Enjoy!
