Ingredients:
– 1 box of lemon cake mix (15.25 ounces, any brand you have handy)
– 2 cans of blueberry pie filling (21 ounces each, and if you’ve got homemade, more’s the better)
– 1/2 cup of melted butter (that’s one stick, y’all)
Directions:
1. In that big ol’ mixing bowl you’ve had since who knows when, dump in your lemon cake mix, blueberry pie filling, and melted butter. Stir it all together until it’s just combined. Don’t you worry about gettin’ out all the lumps; a few here and there just add character.
2. Generously butter your slow cooker insert or give it a spray with non-stick cooking spray to make clean-up easier than shooing flies off the porch.
3. Pour your cake batter into the slow cooker. Smooth the top with the back of your spoon, making a nice, even layer.
4. Cover and cook on high for 2 to 2 ½ hours, or until you see the edges are golden and pulling away a bit — that’s how you know she’s done. A toothpick inserted into the center should come out clean, minus any blueberry goodness, of course.
5. Once cooked through, do your best to let it cool a tad before diving in so you don’t burn your taste buds. Patience, my dear, is a virtue, even when cake’s involved.
Variations & Tips:
– If you’re feelin’ like a tinkerer, trade that blueberry pie filling for cherry or apple for a different twist on a familiar favorite—just about any pie filling will do.
– You might also try adding a spoonful of lemon zest or a dash of cinnamon to the mix before cookin’, just to put your own spin on it.
– And here’s somethin’ my granny passed down: to prevent that dreaded condensation from drippin’ on your cake, lay a clean kitchen towel under the slow cooker’s lid; it’ll soak up the moisture.
– Lastly, remember that every slow cooker is different. Yours might cook faster or slower than mine, but that’s alright. Just keep an eye on it the first time, and you’ll get the hang of it for sure.
