Strawberry Lemon Crunch Cake

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Ingredients

For the Cake:

  • 1 box of yellow cake mix
  • 1 package of strawberry Jell-O (3 oz)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup water
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For the Crunch Topping:

  • 1 cup crushed graham crackers
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon (optional)

For the Strawberry Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons strawberry jam or puree

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Prepare the Cake Batter: In a large bowl, combine the yellow cake mix and strawberry Jell-O. Add the eggs, vegetable oil, water, lemon zest, and vanilla extract. Mix well until smooth and fully incorporated.
  3. Bake the Cake: Pour the cake batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  4. Make the Crunch Topping: In a medium bowl, combine the crushed graham crackers, melted butter, sugar, and cinnamon (if using). Mix until the crumbs are evenly coated in butter.
  5. Assemble the Cake: Once the cake has cooled, use a fork to poke small holes all over the surface. This will allow the glaze to soak in.
  6. Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and strawberry jam or puree until smooth. Drizzle the glaze over the cooled cake, making sure to cover it evenly.
  7. Add the Crunch Topping: Sprinkle the graham cracker mixture evenly over the top of the cake for the perfect crunch.
  8. Serve: Let the cake sit for about 15-20 minutes to allow the glaze and crunch topping to set. Slice and serve for a refreshing and delicious dessert!

Enjoy your Strawberry Lemon Crunch Cake! 🍓🍋

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