Crockpot Lemon Spoon Cake

15.25 oz. yellow or lemon cake mix

3 eggs

1/2 c. water

1/2 c. melted butter

2 lemons, zested

1/4 c. fresh lemon juice

Swirl:

8 oz. cream cheese, softened

1/4 c. powdered sugar

1 t. lemon zest

1/2 t. lemon extract

Glaze:

1 c. powdered sugar

2-3 T. fresh squeezed lemon juice

Whisk together first 6 ingredients until creamy. In a separate bowl, beat next 4 ingredients until creamy. Place liner in crockpot. Pour in batter and spread evenly. Drop cream cheese mixture by the spoonfuls on top of batter. Swirl gently into the batter with a butter knife. Don't fully mix. Cover and cook on high 2 1/2-3 hrs, or 5-6 hours on low, until the edges are set and the center is just barely cooked through. Remove the lid and let the cake cool for 10-15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over warm cake before serving. Makes 6-8 servings.