Sunday, April 15, 2012

Raspberry Lemonade Crumble

I love raspberry lemonade, so when I saw the new pink lemonade cake & cookie mixes I had a plan:)
When I was growing up we made cake mix crumble really often, minimal effort-maximum yumminess!
You take any canned or frozen fruit, top it with a dry cake mix and 1 stick of butter cut in thin slices over the top. Bake @ 350 till golden brown and eat with Bluebell homemade vanilla ice cream or whatever inferior kind you have in your local store:) Okay...yes Texans are even braggy about our ice cream!

Anyway the possibilities for flavor combinations are endless...

Raspberry Lemonade Crumble

*2 packages of frozen red raspberries
-thawed and mixed with 1/2 cup of sugar
*Mix together 1/2 box if golden butter cake mix 
and 1/2 box if pink lemonade cake mix
(for intense lemonade taste only use a full box of the pink lemonade cake mix)
Top with 1 stick of butter (no margarine please!)
cut in thin slices all over the top of the cake mix.
Bake @ 350 till golden brown and bubbly
(times vary with various fruits)

* I like to wait till the butter is melted, then take a knife and run it back & forth through the crumble for a marbled or mixed effect. It is prettier to have some of the fruit showing.

Serve slightly warm with ice cream or cool whip!

So choose a fruit and cake mix and see what 
combinations you like best:)

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