Crock Pot Upside-Down Blueberry-Lemon Cake is light and fluffy dessert that can cook while you eat dinner!
Author: Aunt Lou
21ozcan blueberry pie filling
18¼ozpkg. lemon cake mix
Lightly spray your crock pot with some cooking spray
Spread your pie filling evenly across the bottom
Using an electric mixer, beat your eggs whites for approximately 2 minutes (until soft peaks form)
Add in your egg yolks, lemon cake mix, water and applesauce and mix together until just combined
Pour your batter over your pie filling, but do not stir them together
Stack 8 paper towels on top of your slow cooker and cover with the lid (this will keep the condensation from dripping on your cake)
Cover and cook on high for 1½ - 2 hours, until it passes the toothpick test
Keep an eye on it the first time you make it to know how quickly your crock pot will cook it - mine took about an hour and a half.
Now I know this will come as a huge shock, but I used my Hamilton Beach Programmable Insulated Slow Cooker for this recipe. It is just so easy to clean! I can't help it! Any 5-6 quart slow cooker will do. I wouldn't go any smaller though because this is a pretty thick cake.