Moist Crock Pot Lemon Cake

1. 1

   Spray a 4 quart crock pot with non-stick cooking spray and set aside.

2. 2

   In a large bowl, combine the cake mix and pudding mix.

3. 3

   In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.

4. 4

   Add to the dry ingredients and beat well.

5. 5

   Stir in the white chocolate chips and almonds.

6. 6

   Pour into crock pot.

7. 7

   Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.

* Per serving · 4 servings · Values may vary.

No additional tips available.