Total Time
1hr
Prep 30 mins
Cook 30 mins

A yellow cake mix loaded with citrus flavor with a crunch layer baked right in. This gives you a fresh sunny flavor year round. I found this recipe on Allrecipes.com

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease and flour two 9-inch pans.
  3. -----Crunch Layer----.
  4. Combine the graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside.
  5. ----Cake----.
  6. In a medium bowl, mix together cake mix, water, orange juice and oil until blended.
  7. Beat in eggs, one at a time,then stir in the orange zest.
  8. Pour mixture evenly over the crunch layer in the pans.
  9. Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow to cool for 10 minutes, then invert onto a wire rack al cool completely before frosting.
  11. ----Frosting----.
  12. In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping.
  13. Stir in the orange and lemon zest.
  14. Place one layer on cake plate, crunch side up, frost. Plasce second layer crunch side up and frost on top and sides.
  15. Arange orange sections of top, then refrigerate.

Reviews

(2)
Most Helpful

Very good! The orange zest leaves a funny taste in your mouth, but other than that, it's delish! I didn't realize that I would need more than one tub of icing (the regular size is 12 oz.), so I didn't quite have as much as I would have liked. I love the addition of cool whip! It makes it so light and fluffy! Thanks!

Lucky Clover April 26, 2010

Ohhhh my gosh!!! Can we say, DELICIOUS!!! :) My fiance onec had a similar cake at a restaurant called the Bubble Room, and LOVED it. He said it was his favorite cake of all time. We don't really have cake, ever, as we're not much of cake lovers, but we both loved this cake. :) I've made it twice in the last two weeks. My fiance also took some to work, which was completely eaten up before noon. :) I made one change, and that was to the "crunch" mixture. The first time I made this cake, I followed the recipe, exactly. The crunch mixture was a little too rich, so the second time, I used 1/4 cup sugar and 1/4 cup light brown sugar. That seemed to be the perfect balance for us, so I'll continue making it that way. Anyhow... thank you for sharing!

cherycenicole February 17, 2007

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