Ingredients
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, softened to room temp.
- 1/2 cup chopped pecans
For the cake:
- 1 (20 oz) can crushed pineapple (do not drain), divided use
- 1 box lemon cake mix
- 3 eggs
- 1/3 cup vegetable oil
For the icing:
- 1 cup powdered sugar
- 2 tbsp. milk
- 4 tsp. reserved pineapple juice
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