Lemon Crumb Cake
Lemon Crumb Cake is an easy dinner. Made with 1 lemon cake mix, 1 can sweetened condensed milk, 1 (6 oz.) can frozen lemonade, 1 small can coconut and 1 (8 oz.) whipped topping, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Bake cake mix either in 2 layers or in 13 x 9-inch pan. Crumble half of baked cake on bottom of 13 x 9-inch pan and pack down tightly.
Blend sweetened condensed milk and lemonade and spoon over crumbs.
Crumble balance of cake and press over milk-lemonade mixture.
Spread on whipped topping and sprinkle coconut on top of whipped topping.
Make 2 to 3 days before serving and keep in refrigerator.
Simply delicious.
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