lemon pineapple crunch

Name: Lemon Pineapple Crunch
Prep time: 5 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 can(s) crushed pineapple with juice, 20 oz. each; 1 box(es) betty crocker lemon cake mix; 1 stick(s) butter, 8 tbsp.; 1/2 cup(s) granulated sugar, scant (minus 2 tbsp.); 1/4-1/3 cup(s) dark brown sugar; 1/4 teaspoon(s) cinnamon

(2 ratings)

review

Private Recipe by

Gail Welch

@sugarshack

Carthage, TX

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

2 can

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

How To Make lemon pineapple crunch

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.
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