Crockpot Lemon Poppyseed Upside Cake

Crockpot Lemon Poppyseed Upside Cake

1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water

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.

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