lemon pineapple crunch
(2 ratings)
We had friends coming over for dinner and I was going to make a peach cobbler but had no peaches, only crushed pineapple. I was going to use a yellow cake mix, too. When I went to the cupboard for my cake mix it was "Lemon" not yellow. I decided to go ahead. It actually turned out very good and rich. If you like lemon you'll love the tartness and sweet crunch of this recipe. Taste like lemon pie!
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(2 ratings)
yield
12 serving(s)
prep time
5 Min
cook time
45 Min
method
Bake
Ingredients For lemon pineapple crunch
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2 cancrushed pineapple with juice, 20 oz. each
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1 boxbetty crocker lemon cake mix
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1 stickbutter, 8 tbsp.
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1/2 cgranulated sugar, scant (minus 2 tbsp.)
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1/4-1/3 cdark brown sugar
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1/4 tspcinnamon
How To Make lemon pineapple crunch
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1Preheat oven to 375 degrees. Butter 9x13-inch baking dish.
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2Combine 1/2 cup or slightly less than 1/2 cup sugar with crushed pineapple in a mixing bowl. Stir until sugar is dissolved. Pour pineapple into baking dish.
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3Sprinkle dry cake mix on top of pineapple and sugar mixture. Pressing cake mix down firmly. Do not stir together.
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4Cut 1 stick butter into small pieces and place evenly on top of cake mix.
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5Sprinkle 1/4 to 1/3 cup dark brown sugar over butter. Lightly sprinkle 1/4 tsp. cinnamon on top.
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6Bake in 375 degree oven for 45-50 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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