Lemon Pineapple Crunch

Gail Welch

By
@sugarshack

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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Comments:

Serves:

12

Prep:

5 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 can(s)
crushed pineapple with juice, 20 oz. each
1 box
betty crocker lemon cake mix
1 stick
butter, 8 tbsp.
1/2 c
granulated sugar, scant (minus 2 tbsp.)
1/4-1/3 c
dark brown sugar
1/4 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 375 degrees. Butter 9x13-inch baking dish.
2
Combine 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.
3
Sprinkle dry cake mix on top of pineapple and sugar mixture. Pressing cake mix down firmly. Do not stir together.
4
Cut 1 stick butter into small pieces and place evenly on top of cake mix.
5
Sprinkle 1/4 to 1/3 cup dark brown sugar over butter.
Lightly sprinkle 1/4 tsp. cinnamon on top.
6
Bake in 375 degree oven for 45-50 minutes.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy