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Orange Crunch Cake

JPECK

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

1 h servings 773 cals
Original recipe yields 10 servings (2 - 9 inch cake layers)

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 773 calories; 41.7 g fat; 93.9 g carbohydrates; 6.1 g protein; 81 mg cholesterol; 606 mg sodium. Full nutrition

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Reviews

Read all reviews 81
  1. 94 Ratings

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Most helpful positive review

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 ins...

Most helpful critical review

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...

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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 ins...

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 fu...

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 top...

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 t...

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 "...

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.. choc...

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 wi...

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 ...

I left out the nuts because my daughter is allergic. It was delicious! Next time I'll add more graham crackers in place of the nuts to make it a little more crunchy. Everyone loved it!