Lemon-Blueberry Cake

Well I tried my first dessert in the crock pot tonight. It turned out great and everyone (But Emily) loved it even Andrew (My so called adopted son) who eats everything. I even took photos of it in the crock pot, and on the plate. The first photo is from the cookbook. Yeah hers is nice and was sliced out of a round crock pot but mine tasted good anyway.
Butter-flavored cooking spray
1 can (21 ounce) blueberry pie filling, (Comstock)
1 box (18.25 ounce) lemon cake mix (Betty Crocker)
1 1/4 cups water
1/3 cup canola oil
3 large eggs
1 1/4 boiling water
1/4 cup sugar

1. Coat a 4 1/2 or 5 quart slow cooker with cooking spray. Spoon pie filling into slow cooker and set aside
2. In a large mixing bowl, combine cake mix, the 1 1/2 cups water, the canola oil and eggs. Using a hand mixer beat on medium speed for 2 min. occasionally scraping side of bowl. Pour over pie filling in slow cooker.
3. In a medium bowl, combine the 1 1/4 cups boiling water and the sugar, stirring to disolve sugar. Slowly pour sugar-water mixture over cake batter in slow cooker. Stack 8 paper towels and place over the top of slow cooker without touching the cake mix (to absorb moisture). Secure with cover.
4 Cook on HIGH heat setting for 2 1/4 to 2 1/2 hours or until a wooden skewer inserted near center comes out clean. Remove crockpot from crock if able too or turn off slow cooker and let stand uncovered for 30 to 45 minutes to cool slightly before serving.
5. Scoop cake onto desserts plates. Serve warm topped with blueberry mixture left in bottom of cooker.

Mine.

In the crock pot.