Crockpot Lemon Poppyseed Cake

Crockpot Lemon Poppyseed 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 slow cooker/Crock Pot. 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.