Sunshine in a Pot: Just 3 ingredients. This is my go-to when I need a bright, zesty dessert that basically cooks itself while I relax.

This 3-ingredient slow cooker lemon cake is my little bit of sunshine in a pot. On busy days when I’m running kids to practice or just worn out from work, I love that I can toss everything into the slow cooker, walk away, and come back to a bright, zesty dessert that basically cooks itself. Using a lemon cake mix keeps it simple and budget-friendly, while lemon pudding and soda make it extra moist and fluffy, almost like a warm, steamy lemon sponge. It’s the kind of cozy, no-fuss recipe that feels special without demanding much from you—perfect for weeknights, potlucks, or those gray Midwestern days when we all need a little extra brightness.

Serve this warm lemon cake straight from the slow cooker, scooped into bowls like a pudding cake. It’s lovely on its own, but a dollop of whipped cream or a scoop of vanilla ice cream really makes that bright, tangy lemon pop. If you’re serving a family dinner, it pairs nicely after simple comfort-food mains like roast chicken, meatloaf, or pasta. For a little extra flair, sprinkle the top with fresh berries or a dusting of powdered sugar right before serving. Keep the slow cooker on warm during gatherings so folks can come by for seconds of that soft, steamy, sunshine-yellow cake.

Servings: 8

1 box (about 15.25 oz) lemon cake mix
1 box (3.4 oz) instant lemon pudding mix
1 can (12 oz) lemon-lime soda or lemon soda, room temperature

Lightly coat the inside of your slow cooker (4- to 6-quart size works well) with nonstick cooking spray or a thin layer of butter to help prevent sticking.

In a large mixing bowl, add the dry lemon cake mix and the dry instant lemon pudding mix. Whisk them together until the powders are evenly combined and no streaks remain.

Pour in the lemon-lime soda (or lemon soda) slowly. The mixture will fizz a bit at first. Gently stir with a spatula or wooden spoon just until the batter is smooth and everything is moistened. Do not overmix; stop as soon as you no longer see dry pockets.

Pour the lemon batter into the prepared slow cooker, spreading it out into an even layer so it cooks uniformly and creates that soft, sponge-like texture throughout.

Cover the slow cooker with its lid. For extra moisture and to keep steam from dripping too much onto the cake, you can place a clean kitchen towel or a layer of paper towels under the lid, stretching it across the top to catch condensation (make sure it doesn’t touch the cake).

Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the cake is set in the center. It should look bright yellow and spongey, with a soft, airy crumb and a bit of steam rising when you lift the lid. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs but no wet batter.

Turn off the slow cooker and let the cake rest, uncovered, for about 10 minutes. This helps it finish setting while staying moist and tender.

Spoon the warm lemon cake directly from the slow cooker into bowls. Serve as-is for a simple, zesty treat, or add whipped cream or ice cream on top. Keep the slow cooker on the WARM setting if you want to let everyone come back for seconds.

For kids who aren’t big on strong lemon flavor, you can swap the lemon-lime soda for plain lemon-lime sparkling water or even a mild citrus soda to soften the tang a bit. If you have a chocolate lover in the house, sprinkle a handful of white chocolate chips over the batter before cooking; they’ll melt into little sweet pockets inside the bright yellow crumb. For a slightly fancier version, zest one fresh lemon over the batter before cooking (this doesn’t change the 3-ingredient core, just adds a bonus flavor boost). If you need to stretch the dessert for a bigger crowd, serve it over a bed of vanilla yogurt or pudding cups so each bowl still feels full and special. To help with picky eaters who like things extra sweet, set out toppings like whipped cream, powdered sugar, and berries so everyone can dress their own bowl. You can also experiment with different cake mix flavors—like a white cake mix with lemon pudding and lemon-lime soda—for a lighter lemon flavor that’s a bit more neutral for sensitive palates, while still keeping the easy, toss-it-in-and-relax slow cooker method.