ORANGE CRUMB CAKE RECIPES

ORANGE CRUNCH CAKE RECIPE | ALLRECIPES

Orange Crunch Cake Recipe | Allrecipes image

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

Provided by JPECK

Categories Desserts Fruit Desserts Orange Dessert Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 - 9 inch cake layers

Number Of Ingredients 15

Ingredients

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
? cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

Steps:

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.
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.

Nutrition Facts : Calories 772.5 calories, CarbohydrateContent 93.9 g, CholesterolContent 81.2 mg, FatContent 41.7 g, FiberContent 1.8 g, ProteinContent 6.1 g, SaturatedFatContent 15.2 g, SodiumContent 606 mg, SugarContent 65 g

ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM RECIPE - FOOD.COM

Orange Crunch Cake from the Bubble Room Recipe - Food.com image

This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup graham cracker crumbs
1/2 cup chopped walnuts (actual recipe) or 1/2 cup slivered almonds (actual recipe)
1/2 cup brown sugar, packed
1/2 cup butter, melted
1 Pillsbury Plus yellow cake mix
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
3 eggs
1/3 cup oil
1 pillsbury ready to spread vanilla frosting
1 cup frozen whipped topping, thawed
3 tablespoons grated orange peel
1 teaspoon grated lemon peel

Steps:

: Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
: In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
: Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
: In small bowl, mix frosting & topping. Fold in lemon & orange peels.
: Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

Nutrition Facts : Calories 262.5, FatContent 20.4, SaturatedFatContent 7.8, CholesterolContent 66.8, SodiumContent 123.4, CarbohydrateContent 18.3, FiberContent 0.8, SugarContent 13.6, ProteinContent 3.1

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