Last Updated on November 23, 2023
Do you crave a delicious and easy-to-make dessert that you can make in minutes?
If so, try this Aiea Bowl Lemon Crunch Cake Recipe. This moist and flavorful cake is sure to be a hit with family and friends. You’ll love the combination of sweet and tart flavors that make it the perfect ending to any meal.
The best part about this recipe is that it requires only a few simple ingredients, so you can have this delicious cake ready in minutes.
What is aiea bowl lemon crunch cake?
The Aiea Bowl Lemon Crunch Cake Recipe is a simple and delicious dessert that is made with a mix of lemon cake, jello, pudding, and oreo cookie crust. It is then topped with a fluffy layer of Cool Whip and a sprinkle of Lemon Crumble for added crunch and flavor. This dessert is perfect for any occasion or just as an indulgent treat.
This cake is perfect for those who love the tangy flavor of lemons and want to indulge in a dessert that is light, refreshing, and easy to make.
Why You’ll Love this aiea bowl lemon crunch cake?
You’ll love this Aiea Bowl Lemon Crunch Cake Recipe because it is easy to make and incredibly delicious. This recipe only requires a few simple ingredients and the cake comes together in no time.
The lemon flavor adds a burst of citrus that is refreshing and perfectly complements the other layers. The Lemon Crunch adds an unexpected crunch to every bite, making this cake irresistible.
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How Does It Taste Like?
This Aiea Bowl Lemon Crunch Cake Recipe has a moist and flavorful texture. The combination of lemon cake, jello, pudding, and oreo crust creates a perfect balance between sweet and tart flavors.
The Lemon Crunch adds a delightful crunch to every bite, making this dessert even more delicious. The final layer of Cool Whip makes the cake light and airy, adding a creamy texture that is simply irresistible.
Ingredients
Lemon cake mix: This is the base of the dessert and provides a moist and flavorful lemon flavor. You can use any brand of lemon cake mix, but we recommend using a zesty lemon cake mix for an extra burst of flavor.
Lemon Jello Mix: This adds to the citrus profile of the dessert, enhancing the overall tartness and tanginess.
Lemon Crumble: A delightful addition that adds texture and sweetness to the cake.
Cool Whip: This fluffy topping makes the cake light and airy, adding a creamy texture to balance out the other layers.
Butter: Melted butter creates a rich and buttery crust for the dessert.
Sweetened Condensed Milk: Adds a sweet and creamy consistency throughout the dessert.
Oreo cookies: Crushed Oreos make up the crust of this cake, providing a decadent and chocolatey base for the other layers.
Lemon Pudding Mix: Adds to the creamy texture and tanginess of the dessert.
Step by Step Directions
Step 1: Preheat the oven:
Preheat your oven to 350°F (175°C). This will ensure that your oven is at the right temperature when you’re ready to bake the cake.
Step 2: Prepare the pan:
Grease a 9×13 inch cake pan with cooking spray or butter. This will prevent the cake from sticking to the pan once it’s done baking.
Step 3: Crush the Oreos:
In a food processor, crush the Oreos until they form fine crumbs. If you don’t have a food processor, you can also place the Oreos in a ziploc bag and crush them with a rolling pin.
Step 4: Make the crust:
Add melted butter to the crushed Oreos and mix until well combined. Press the mixture into the bottom of the prepared cake pan to create an even crust.
Step 5: Make the cake batter:
In a large mixing bowl, combine lemon cake mix, lemon jello mix, and lemon pudding mix. Add in sweetened condensed milk and mix until well combined.
Step 6: Bake the cake:
Pour the cake batter onto the prepared crust in the cake pan, spreading it evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Let it cool:
Let the cake cool completely before adding toppings. This will prevent the whipped topping from melting.
Step 8: Add toppings:
Once the cake is cool, spread Cool Whip over the top of the cake. Sprinkle Lemon Crunch over the whipped topping.
Step 9: Serve and enjoy!
Slice and serve this delicious Aiea Bowl Lemon Crunch Cake to your family and friends. Enjoy this refreshing and easy-to-make dessert!
Tips
- Make sure to let the cake cool completely before adding toppings, as this will prevent the whipped topping from melting.
- You can use any brand of lemon cake mix, but we recommend using a zesty lemon cake mix for an extra burst of flavor.
- For added convenience, you can make the crust and batter ahead of time and store them in the fridge until ready to bake.
- To make this dessert even more indulgent, you can top it with a scoop of vanilla ice cream or drizzle it with some caramel sauce.
- This cake can be stored in the fridge for up to 3 days, but we doubt it will last that long!
Nutrition Information
One serving of Aiea Bowl Lemon Crunch Cake is approximately
How to store Aiea bowl lemon crunch cake?
This Aiea Bowl Lemon Crunch Cake is best served the day it is made, but it can be stored in an airtight container at room temperature for up to 3 days.
To keep the cake moist, store it in the refrigerator for up to 5 days.
What other substitute can I use in aiea bowl lemon crunch cake?
- Instead of lemon cake mix, you can use yellow cake mix and add 1-2 tablespoons of lemon juice for a hint of lemon flavor.
- You can swap out the oreo crust for a graham cracker crust or even a vanilla wafer crust for a different taste.
- If you don’t have lemon jello mix, you can substitute with orange or lime jello mix for a different citrus flavor.
- For a healthier option, you can use reduced-fat Cool Whip and sugar-free pudding mix.
Equipment
- oven
- food processor
- cake pan
Ingredients
- 4 boxes of moist and zesty lemon cake mix perfect for a burst of citrus flavor in every bite.
- 1/2 cup of tangy lemon jello mix enhancing the overall citrus profile of the dessert.
- A delightful Lemon Crumble adding a crunchy and sweet texture to complement the softness of the cake.
- 4 containers of fluffy Cool Whip ready to be generously spread to create a light and airy topping.
- 2 sticks of butter melted to perfection, providing a rich and buttery foundation for the crust.
- 4 cans of luscious sweetened condensed milk ensuring a sweet and creamy consistency throughout the dessert.
- 80 Oreo cookies crushed to form a decadent and chocolatey crust for the dessert.
- 4 boxes of velvety lemon pudding mix contributing to a smooth and creamy texture that harmonizes with the other layers.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with cooking spray or butter.
- In a food processor, crush the Oreos until they form fine crumbs. Add melted butter and mix until well combined.
- Press the mixture into the bottom of the prepared cake pan to create an even crust. Set aside.
- In a large mixing bowl, combine lemon cake mix, lemon jello mix, and lemon pudding mix. Add in sweetened condensed milk and mix until well combined.
- Pour the cake batter onto the crust in the cake pan, spreading it evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding toppings.
- Once the cake is cool, spread Cool Whip over the top of the cake.
- Sprinkle Lemon Crunch over the whipped topping.
- Slice and serve this delicious Aiea Bowl Lemon Crunch Cake to your family and friends. Enjoy!
Notes
- Make sure to let the cake cool completely before adding toppings, as this will prevent the whipped topping from melting.
- You can use any brand of lemon cake mix, but we recommend using a zesty lemon cake mix for an extra burst of flavor.
- For added convenience, you can make the crust and batter ahead of time and store them in the fridge until ready to bake.
- To make this dessert even more indulgent, you can top it with a scoop of vanilla ice cream or drizzle it with some caramel sauce.
- This cake can be stored in the fridge for up to 3 days, but we doubt it will last that long!
Nutrition
Frequently Asked Questions
Is this Aiea Bowl Lemon Crunch Cake Recipe vegan?
While this recipe does call for butter, you can substitute the butter with coconut oil to make this recipe vegan.
How do I prevent the cake from getting too dark while baking?
If the cake is getting too dark while baking, cover it loosely with aluminum foil.
What is the best way to store the Aiea Bowl Lemon Crunch Cake?
This cake is best served the day it is made, but it can be stored in an airtight container at room temperature for up to 3 days. To keep it moist, store it in the refrigerator for up to 5 days.
Conclusion
The Aiea Bowl Lemon Crunch Cake Recipe is a simple and delicious dessert that is sure to satisfy any sweet tooth. You’ll love the combination of sweet and tart flavors that make it the perfect ending to any meal. The best part about this recipe is that it requires only a few simple ingredients, so you can have this delicious cake ready in minutes.
Plus, the crunchy sugar-cinnamon topping adds a delightful texture and a hint of warmth. All in all, this cake is sure to be a hit with family and friends.