Daily Crock Pot Recipe! (Lemon-Blueberry Cake)
Butter-flavor cooking spray
1 can (21-oz) blueberry pie filling
1 box (18.25-oz) lemon cake mix
1-1/4 cups water
1/3 cup canola oil
3 large eggs
1-1/4 cups boiling water
1/4 cup sugar
Coat a 4-1/2 or 5-quart slow cooker with cooking spray. Spoon pie filling into slow cooker; set aside.
In a large mixing bowl, combine cake mix, the 1-1/4 cups water, the canola oil and eggs. Using a handheld electric mixer, beat on medium speed for 2 minutes, occasionally scraping side of bowl. Pour over pie filling in slow cooker.
In a medium bowl, combine the 1-1/4 cups boiling water and the sugar, stirring to dissolve sugar. Slowly pour sugar-water mixture over cake batter in slow cooker. Stack 8 paper towels. Place over the top of the slow cooker without touching the cake mix (to absorb moisture). Secure with cover.
Cook in HIGH for 2-1/4 to 2-1/2 hours or until a wooden skewer inserted near the center comes out clean. Remove liner from slow cooker, if possible, or turn off slow cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving.
Scoop cake onto dessert plates.** Serve warm topped with blueberry mixture left in bottom of cooker.
**NOTE: Cake can also be left to cool completely and sliced.
*recipe taken from Sandra Lee's Semi-Homemade Slow Cooker Recipes