Crockpot Lemon Poppyseed Upside
Cake
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)
Mix the first 4 ingredients together until well moistened.
Spread batter in a lightly greased 3 1/2 quart crockpot.
Combine sauce ingredients in a small saucepan; bring to a
boil.
Pour boiling mixture over the batter; cover and cook on high
for 2 to 2 1/2 hours. Edges will be slightly browned.
Turn heat off and leave in the pot for about 30 minutes with
cover slightly ajar.
When cool enough to handle, hold a large plate over the top
of the pot then invert.
