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

JPECK
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

773 calories; 41.7 g total fat; 81 mg cholesterol; 606 mg sodium. 93.9 g carbohydrates; 6.1 g protein; Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2009
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..:) Read More
(86)

Most helpful critical review

Rating: 2 stars
11/01/2011
Am I the only one that had trouble here? I followed the instructions to prepare the pans before putting in the crunch layer and then the cake. When it was time to invert from the pans it turned into a disaster!! The crunch layer and about 1/4 of the cake stuck to the pan. I haven't frosted it yet but I'm hoping that when I do the frosting will hide how horrible it looks. Read More
(6)
100 Ratings
  • 5 star values: 77
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/09/2009
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..:) Read More
(86)
Rating: 5 stars
12/09/2009
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..:) Read More
(86)
Rating: 5 stars
08/20/2003
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! Read More
(44)
Advertisement
Rating: 4 stars
07/30/2006
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! Read More
(22)
Rating: 5 stars
05/01/2005
Big hit here! The crunch layer in this cake really makes it special. My only recommendation is to make this in a 13 X 9 pan rather than 2 layer cakes. I probably rushed the cooling but the top layer cracked so it wasn't as pretty as it should have been - but the taste is fantastic. Read More
(11)
Rating: 5 stars
04/20/2004
This has to be one of the best cake recipes I've ever made! Don't change a thing! I couldn't even see the orange and lemon zest in the frosting and leaving it out would be disappointing. The "crunch" part stays crunchy for at least two days...this cake has never lasted any longer than that in our house thanks! Read More
(11)
Advertisement
Rating: 5 stars
06/23/2008
This was just delicious. I think next time I'll add more orange zest but aside from that this was yummy. The brown sugar nut and graham cracker mixture would be good wih any flavor cake.. chocolate lemon spice.. Read More
(8)
Rating: 5 stars
11/29/2011
This is my all time favorite cake! I agree with settlindown about the changes to make the Bubble Room version. Until I knew how to make it I used to make my sister buy me a slice while on her vacation and bring it back to Orlando for me. I use sliced almonds instead of walnuts for the crunch layer and use the cream cheese frosting just as settlindown outlined... 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 use 1 times frosting for a two layer and double the frosting for the traditional 3 layer. I also use 1 1/2 times the amount for the crunch layer and pack it firmly with the bottom of a glass. This seems to keep it from crumbling when frosting. I noticed this time I used hand squeezed OJ (Valencia oranges) and the flavor didn't seem as orange. I really like orange and preferred it better when I used the processed OJ but was able to compensate by using a bit more orange peel. Love love love this cake!!!! My photo is the one with the sliced almonds around the sides. Read More
(8)
Rating: 5 stars
06/03/2007
At a recent family dinner I made this cake. In attendance was a former Bakery Chef who thought this was one of the best cakes she had every had! Everyone is still raving about this cake. This will be coming along with me to many events! Read More
(7)
Rating: 2 stars
10/31/2011
Am I the only one that had trouble here? I followed the instructions to prepare the pans before putting in the crunch layer and then the cake. When it was time to invert from the pans it turned into a disaster!! The crunch layer and about 1/4 of the cake stuck to the pan. I haven't frosted it yet but I'm hoping that when I do the frosting will hide how horrible it looks. Read More
(6)