This slow cooker cobbler comes together with just three core ingredients: canned lemon pie filling, dry lemon cake mix, and lemon-lime or lemonade soda. Everything is layered directly into a 6-quart slow cooker without any stirring required.
As it cooks on high, the soda moistens the dry cake mix to create a soft golden crust over the bubbling citrus filling. It makes 8 servings and finishes with a brief resting step to let the filling settle before serving.
Servings: 8
Why You’ll Love This Recipe
- Uses only three ingredients: lemon pie filling, boxed lemon cake mix, and lemon-lime or lemonade soda.
- No mixing or beating required, assembling entirely in layers in the slow cooker insert.
- Cooks in a 6-quart slow cooker on high in 2 to 2 1/2 hours.
- Makes 8 servings ready to spoon into individual bowls.
Why This Recipe Works
Layering the ingredients without stirring is the key to creating the distinct cobbler texture. The lemon pie filling rests at the base of the slow cooker, while the dry cake mix and soda sit on top. As the liquid slowly hydrates the cake mix under high heat, it sets into a soft golden crust around the edges while the lemon base bubbles underneath.
Ingredients for Slow Cooker 3-Ingredient Whipped Lemonade Cobbler
- 1 box lemon cake mix, about 15.25 ounces
- 1 can lemon pie filling, about 21 ounces
- 1 cup lemon-lime soda or lemonade soda
How to Make It: Slow Cooker 3-Ingredient Whipped Lemonade Cobbler
- Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking.
- Spoon the lemon pie filling into the bottom of the slow cooker and spread it into an even layer.
- Sprinkle the dry lemon cake mix evenly over the pie filling without stirring.
- Slowly pour the lemon-lime soda over the top, covering as much of the cake mix as possible. Do not stir; the layers need to stay separate so the cobbler texture forms as it cooks.
- Cover and cook on high for 2 to 2 1/2 hours, or until the top looks set around the edges with a soft golden crust and the lemon filling is bubbling underneath.
- Turn off the slow cooker and let the cobbler rest for 10 to 15 minutes before serving so the filling can thicken slightly. Spoon into bowls and top with whipped cream or vanilla ice cream if desired.
Helpful Tips
- Lightly coat the 6-quart slow cooker with nonstick spray or a thin layer of butter before adding ingredients to help prevent sticking.
- Pour the soda slowly over the top to cover as much dry cake mix as possible without disturbing the bottom layer.
- Keep the lid on and avoid stirring so the distinct fruit and crust layers remain intact.
- Allow the slow cooker to sit turned off for 10 to 15 minutes after cooking so the filling can thicken slightly before dishing.
Serving Suggestions
Spoon the warm cobbler into bowls and top with whipped cream or vanilla ice cream if desired.
Frequently Asked Questions
Why shouldn’t I stir the ingredients together?
The layers must stay separate so the dry cake mix and soda can form a soft golden crust on top while the lemon pie filling cooks underneath.
How can I tell when the cobbler is done?
The cobbler is ready when the lemon filling is bubbling underneath and the top looks set around the edges with a soft golden crust, which takes about 2 to 2 1/2 hours on high.
Which soda should be used in this recipe?
You can use 1 cup of either lemon-lime soda or lemonade soda poured evenly over the dry cake mix.
Slow Cooker 3-Ingredient Whipped Lemonade Cobbler Recipe
Ingredients
Method
- Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking.
- Spoon the lemon pie filling into the bottom of the slow cooker and spread it into an even layer.
- Sprinkle the dry lemon cake mix evenly over the pie filling without stirring.
- Slowly pour the lemon-lime soda over the top, covering as much of the cake mix as possible. Do not stir; the layers need to stay separate so the cobbler texture forms as it cooks.
- Cover and cook on high for 2 to 2 1/2 hours, or until the top looks set around the edges with a soft golden crust and the lemon filling is bubbling underneath.
- Turn off the slow cooker and let the cobbler rest for 10 to 15 minutes before serving so the filling can thicken slightly. Spoon into bowls and top with whipped cream or vanilla ice cream if desired.
