Lemon Pineapple Crunch

Gail Welch


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!

★★★★★ 2 votes
5 Min
45 Min


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


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

About this Recipe

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