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Orange Crunch Cake

Orange Crunch Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
JPECK

JPECK

A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 773 kcal
  • 39%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 93.9g
  • 30%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
  2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
  4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
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Reviews

settlindown
70

settlindown

12/9/2009

This is a fabulous recipe. The original cake is from the Bubble Room in Captiva, FL. There are however, some differences in the recipe that you could try. 1st being....use sliced almonds instead of walnuts for the crunch layer. Walnuts have too much flavor and they have a tendency to over power everything else. 2nd is the frosting.... the Bubble room version has a cream cheese frosting... 1/2 cup softened unsalted butter 8oz softened cream cheese 1 tsp. vanilla 2 cups sifted 10x sugar 1 tsp. orange juice 1/2 tsp grated orange peel. I tend to like a lot of icing.. i think it makes the cake look so much better so i usually double the icing recipe. Other than that.... its a 5 star winner.... hope you will try the changes.. :) by the by... the picture of the 3 layer cake is mine.. :)

CATMANDU
43

CATMANDU

8/20/2003

This is a super cake! I first tried it for a co-workers birthday and it was given thumbs up by all. Even two strict dieters were "caught" in the leftovers the next day. I've made it twice for fund raising dinners at our American Legion Post and everyone loves it. Now it has become my signature cake and I'm always asked to make it. I use chopped pecans instead of walnuts and also use fresh squeezed orange juice from the oranges grown here in Arizona. There's something special about picking fresh fruit and using it in the recipe. I may try a lemon version in the future.The graham cracker crumbs lend a wonderful flavor and texture in the crunch and it's fun when this mystery ingredient can't be identified by all who try it! The recipe also works well when baked in a 9"x 13" pan. Thanks for the super recipe!

chellebelle
21

chellebelle

7/30/2006

The cake and the crunch layers of this cake are delicious and I will make this recipe again. However, I think I will do something different for the icing. The use of canned icing and whipped topping results in something very artificial and waxy tasting to me. I think a whipped cream cheese frosting with the citrus zest would probably be good. Also, I made this in a 9x13 pan instead of layers, turning it out to cool on a wire rack after 15 minutes cooling in the pan and then putting it back in the 9x13 with the crunch layer on top after it was completely cooled. Very tasty and the crunchy nut layer is a prize-winner!

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