Place a coil of aluminum foil or 3 metal rings from glass canning jars in the bottom of a large slow cooker. (This will act as a trivet for your cake pan to sit on.)
Lightly mist a 6-cup mini bundt pan with nonstick cooking spray, then dust it with flour. Shake out the excess flour and set the pan aside.
Rinse and pat the lemon dry with a paper towel.
Grate 1 teaspoon of lemon zest into a large mixing bowl for the cake and set 1 teaspoon aside for the glaze.
Cut the lemon in half and squeeze the juice, setting aside 1 tablespoon of lemon juice for the glaze.
Pour the remaining lemon juice into the mixing bowl with the lemon zest.
Add the cake mix, dry lemon gelatin, applesauce, hot water and eggs into the mixing bowl with the lemon zest and juice.
Beat with an electric mixer on low speed until the ingredients are incorporated, about 1 minute.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth, about 2 minutes more. (The batter should look thick and creamy.)
Pour the batter into the prepared mini bundt pan. Smooth out the top with the rubber spatula.
Place bundt pan in the slow cooker.
Place a chopstick or wooden spoon handle at one end of the slow cooker to vent the lid. (The slow cooker should be covered but propped open a crack at one end.)
Bake on HIGH for 2 to 3 hours or until, the cake starts to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached.
Carefully remove the pan from the slow cooker and place it on a rack to cool for 10 to 15 minutes.
Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a cake plate.
To make the glaze, stir together the reserved lemon zest and juice with ¼ cup confectioners' sugar until smooth. Add 2 to 3 additional drops of water if it is too thick.
Spoon the glaze evenly over the warm cake so that it drizzles down the side and into the center.
Cut into 8 even slices and enjoy warm or let cool completely.
The cake can be stored, covered, at room temperature for up to one week.
Recipe Notes
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Nutrition Facts
Slow Cooker Lemon Cake Recipe
Amount Per Serving (1 /8th recipe)
Calories 176Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 30g10%
Fiber 0g0%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.