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Orange Crunch Cake from the Bubble Room

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This cake recipe makes an ideal birthday cake for citrus lovers! The crunchy layer adds an additional texture that makes it especially rich and succulent!

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • FOR THE CRUNCH LAYER,
  • 1 cup graham cracker crumbs
  • 1/2 cup chopped walnuts
  • 1/2 cup brown sugar , packed
  • 1/2 cup butter, melted
  • FOR THE CAKE,
  • 1 Pillsbury Plus brand yellow cake mix
  • 1/2 cup water
  • 1/2 cup orange juice
  • 2 tablespoons grated orange peel
  • 3 eggs
  • 1 ⁄3 cup oil
  • FOR THE FROSTING
  • 1 Pillsbury brand ready to spread vanilla frosting
  • 1 cup frozen whipped topping, thawed
  • 3 tablespoons grated orange peel
  • 1 teaspoon grated lemon peel

Details

Adapted from food.com

Preparation

Step 1

Combine the crunch layer ingredients together.

Divide the crunch layer mixture into half. Press each batch on the bottom of two greased and floured 8" or 9" pans.

Using a hand or electric mixer, mix cake ingredients at low speed in a large bowl until moistened. Beat 2 more minutes at high speed. Pour the cake batter into the two pans.

Bake at 350 degrees F for 30-35 minutes.

Let the cake cool for 10 minutes.

Carefully remove the cake from pans and let them cool completely under room temperature.

In small bowl, mix frosting & topping. Fold in lemon and lime peels.

Place one layer, crunch side up, on a plate or a cake stand.

Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.


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