Servings: 16 Servings
Calories: 449kcal
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
Calories: 449kcal
Tried this recipe?Let us know how it was!