Lemon-Poppyseed Upside Down Cake Recipe

Lemon-Poppyseed Upside Down Cake Recipe

1 package Bread Batter Mix (Lemon Poppyseed)
1/2 c. of water
8 ozs. sour cream (light)
1 pc. egg

For the sauce:

3/4 c. of water
1 tbsp. of butter
1/2 c. of sugar
1/4 c. juice of a lemon

Combine bread mix, water, sour cream and egg until everything is moist then spread out batter into a greased 3.5-qt. crockpot/slow cooker.

Onto a saucepan, mix together ingredients for the sauce and bring it to boiling point. Next, add in boiling sauce mix on your batter then cook covered at high settings for about 2-2.5 hrs.

The edge of your batter should be a bit brown. Turn the heat off & allow the dish to cool inside your pot for 30 mins. with its cover a bit ajar.

After it has cooled enough for handling then place a big plate on top and flip your pot to loosen out the cake.