Aiea Bowl Lemon Crunch Cake is a popular Hawaiian dessert featuring moist lemon cake, creamy layers, and a crunchy toffee topping, celebrated for its bright, tangy flavour.
I have old experience making this Aiea Bowl Lemon Crunch Cake and was inspired again after watching how it was made at the original place.
The process brought back memories. Now I will show up and walk through the step by step process of making this delicious Aiea Bowl Lemon Crunch Cake from start to finish.
Aiea Bowl Lemon Crunch Cake
Aiea Bowl Lemon Crunch Cake is a beloved Hawaiian dessert famous for its bright lemon flavor and unique texture combination.
The main speciality lies in its layers of moist lemon cake, creamy lemon pudding filling, and a crunchy Oreo cookie topping mixed with melted butter.
This contrast between smooth, tangy filling and crunchy topping makes the Aiea Bowl Lemon Crunch Cake stand out.
It delivers a refreshing balance of sweetness and tartness that keeps people coming back for more, making it a true island favourite.
How To Prepare Aiea Bowl Lemon Crunch Cake?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling & Assembly Time: 1 hours
Total Time: 2 hours
Course: Dessert
Cuisine: American (Hawaiian-inspired)
Calories: 600 kcal per slice
Yield: Serves 30
Kitchen Utensils
- 2 large mixing bowls
- Hand mixer or stand mixer
- 9×13 cake round pans (2)
- Spatula
- Whisk
- Food processor or rolling pin (for crushing Oreos)
- Cooling rack
- Measuring cups & spoons
Ingredients
Cake Layers:
- 4 boxes lemon cake mix
- ½ cup lemon Jell‑O mix (dry)
Crunch Layer:
- 80 Oreo cookies
- 2 sticks unsalted butter, melted
Filling & Frosting:
- 4 containers Cool Whip (thawed)
- 4 cans sweetened condensed milk
- 2 boxes instant lemon pudding mix
Instructions
Step 1: Bake The Cake Layers
Preheat your oven to 350°F (175°C). In a large mixing bowl, stir together the lemon cake mix and the dry lemon Jell-O powder. Make the cake batter following the instructions on the box usually that means adding eggs, oil, and water. Pour the batter evenly into two greased 9×13-inch round cake pans. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Step 2: Make The Lemon Filling
In a bowl, whisk together the lemon pudding mix and sweetened condensed milk until it’s nice and smooth. Gently fold in the Cool Whip until the mixture is light and fluffy. Pop it in the fridge for about 30 minutes to firm up a bit it’ll be easier to spread later.
Step 3: Make The Crunch Topping
Twist apart the Oreos and scrape out the filling you only need the cookie part. Crush the cookies in a food processor or seal them in a zip-top bag and roll over them with a rolling pin until they’re in fine crumbs. Mix the crushed cookies with the melted butter until it’s evenly combined and looks like damp sand.
Step 4: Put It All Together
Once the cakes have cooled completely, spread a thick layer of the lemon filling over the top of each one. Sprinkle the Oreo crumble evenly on top of the lemon layer. Press it down just a little so it sticks. If you like, add an extra layer of Cool Whip on top or drizzle a bit more lemon pudding over everything for a decorative touch.
Step 5: Chill And Serve
Place the finished cakes in the fridge and chill for at least an hour before serving. Cut into squares and serve cold. Enjoy!
Healthy Nutrition Benefits
➤ Lemon provides a natural source of vitamin C, which supports the immune system.
➤ Eggs used in the cake mix contribute protein for muscle maintenance.
➤ Condensed milk contains calcium, which helps strengthen bones and teeth.
➤ Oreo cookies offer quick energy through carbohydrates.
➤ Lemon’s natural compounds may support digestion and hydration.
Hot Tips
➢ Use fresh lemon juice or zest to enhance the lemon flavor even more.
➢ Chill the cake thoroughly before serving to help the layers set properly.
➢ Crush the cookies finely but leave some larger pieces for extra crunch texture.
➢ Whip the pudding and whipped topping gently to keep it light and fluffy.
➢ Allow the cake to rest overnight in the refrigerator for the best flavor combination.
Amazing Serving Ideas
1. Serve chilled slices topped with a thin lemon glaze for extra tang.
2. Add a scoop of vanilla ice cream on the side to balance the citrus flavor.
3. Pair with iced green tea or lemonade to complement the lemon notes.
4. Garnish each piece with fresh mint leaves and lemon zest for a fresh look.
5. Layer small portions in dessert cups for individual servings at parties.
Why You Will Choose Aiea Bowl Lemon Crunch Cake?
Aiea Bowl Lemon Crunch Cake captures attention through its vibrant lemon taste paired with smooth creamy layers and a crunchy cookie crust.
The mix of tangy and sweet flavours creates a refreshing dessert that delights the palate. Each bite offers a perfect harmony between soft cake and crispy topping, making it enjoyable and memorable.
This Aiea Bowl Lemon Crunch Cake provides a distinctive flavour experience that stands apart, making it an excellent choice for those seeking something delicious and satisfying.
How Do You Preserve Aiea Bowl Lemon Crunch Cake?
Store Aiea Bowl Lemon Crunch Cake in an airtight container to maintain its freshness and texture. Keep it refrigerated to help the creamy layers stay firm and the topping crisp.
For best results, consume the cake within three to four days. To avoid the topping becoming soggy, place a paper towel on the lid of the container to absorb excess moisture.
For longer storage, wrap slices tightly in plastic wrap and freeze them, then thaw in the refrigerator before serving.
Frequently Asked Questions
What Kind Of Cookies Are Used In The Crunch Topping?
The crunch topping is made from chocolate sandwich cookies (like Oreos) with the cream centers removed. The cookies are crushed and mixed with melted butter to form a crumbly, crunchy layer.
Is This Cake Served Warm Or Cold?
This cake is best served cold. Chilling it for at least an hour (or overnight) helps the layers set and makes the flavour more pronounced.
Can I Use Homemade Cake Instead Of A Box Mix?
Yes, if you prefer baking from scratch, you can substitute with your favourite lemon cake recipe. Just make sure the texture is soft and moist to balance with the crunchy topping.
Can This Cake Be Made In Advance?
Absolutely. In fact, it tastes even better after a day in the fridge, giving the flavours time to meld. It’s a great make-ahead dessert for parties or gatherings.
Does It Need To Be Refrigerated?
Yes. Because it contains pudding, whipped topping, and sweetened condensed milk, it should be stored in the refrigerator. Keep any leftovers chilled in an airtight container.
Conclusion
My easy Aiea Bowl Lemon Crunch Cake was a delicious success, and I truly enjoyed making it. I hope this Aiea Bowl Lemon Crunch Cake inspires you to try making it yourself because it really is simple and rewarding.
Now that you have the steps, I’m sure you will make it soon. When you do, please tell me how delicious it turns out I’d love to hear about your tasty creation and how much you enjoyed it!
You Might Also Like
Silver Palate Carrot Cake Recipe | Rich & Moist
Delicious Mexican Pink Cake Recipe
Franklin BBQ Sauce || Slightly Sweet
Coffee And Pecan Cake Recipe: A Perfect Blend Of Flavors
Best Chocolate Cake Mix Sandwich Cookies
Aiea Bowl Lemon Crunch Cake
Equipment
- 2 large mixing bowls
- Hand mixer or stand mixer
- 9×13 cake round pans (2)
- Spatula
- Whisk
- Food processor or rolling pin (for crushing Oreos)
- Cooling rack
- Measuring cups & spoons
Ingredients
Cake Layers:
- 4 boxes lemon cake mix
- ½ cup lemon Jell‑O mix dry
Crunch Layer:
- 80 Oreo cookies
- 2 sticks unsalted butter melted
Filling & Frosting:
- 4 containers Cool Whip thawed
- 4 cans sweetened condensed milk
- 2 boxes instant lemon pudding mix
Instructions
Step 1: Bake The Cake Layers
- Preheat your oven to 350°F (175°C). In a large mixing bowl, stir together the lemon cake mix and the dry lemon Jell-O powder. Make the cake batter following the instructions on the box usually that means adding eggs, oil, and water. Pour the batter evenly into two greased 9×13-inch round cake pans. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Step 2: Make The Lemon Filling
- In a bowl, whisk together the lemon pudding mix and sweetened condensed milk until it’s nice and smooth. Gently fold in the Cool Whip until the mixture is light and fluffy. Pop it in the fridge for about 30 minutes to firm up a bit it’ll be easier to spread later.
Step 3: Make The Crunch Topping
- Twist apart the Oreos and scrape out the filling you only need the cookie part. Crush the cookies in a food processor or seal them in a zip-top bag and roll over them with a rolling pin until they’re in fine crumbs. Mix the crushed cookies with the melted butter until it’s evenly combined and looks like damp sand.
Step 4: Put It All Together
- Once the cakes have cooled completely, spread a thick layer of the lemon filling over the top of each one. Sprinkle the Oreo crumble evenly on top of the lemon layer. Press it down just a little so it sticks. If you like, add an extra layer of Cool Whip on top or drizzle a bit more lemon pudding over everything for a decorative touch.
Step 5: Chill And Serve
- Place the finished cakes in the fridge and chill for at least an hour before serving. Cut into squares and serve cold. Enjoy!
“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”