My sister served this at her bridal shower and every single guest asked for the recipe.

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help the cake release and keep the edges from sticking.
Spoon the lemon pie filling into the bottom of the slow cooker and spread it into an even layer. This will become the gooey, vibrant yellow pudding center.

In a medium bowl, add the dry yellow cake mix (do not prepare it according to the box directions). Pour the melted butter over the cake mix.
Stir the cake mix and melted butter together with a fork until most of the dry mix is moistened and you have a crumbly, thick mixture. A few dry spots are fine; it should look like soft, buttery crumbs rather than a smooth batter.

Sprinkle and gently spread the buttery cake mixture evenly over the lemon pie filling in the slow cooker, covering the filling from edge to edge. Do not stir; you want two distinct layers.
Cover the slow cooker with its lid. For a 4-quart slow cooker, cook on LOW for 3 to 3 1/2 hours, or on HIGH for about 2 hours. For a larger 5- to 6-quart slow cooker, start checking 15–20 minutes earlier. The cake is done when the top is set, lightly golden around the edges, and the center still looks soft and pudding-like underneath.

Once done, turn off the slow cooker and remove the lid. Let the cake sit for about 10–15 minutes to set slightly; the edges will stay spongy and the center will remain gooey and saucy.
Serve warm by spooning down through the golden cake layer into the bright lemon pudding beneath. Store any leftovers, once cooled, covered in the refrigerator for up to 3 days, and reheat gently before serving.
Variations & Tips