Orange Crunch Cake from the Bubble Room

Total Time
45mins
Prep
10 mins
Cook
35 mins

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.

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Ingredients

Nutrition
  • Crunch layer

  • 1 cup graham cracker crumbs
  • 12 cup chopped walnuts
  • 12 cup brown sugar, packed
  • 12 cup butter, melted
  • Cake

  • 1 Pillsbury Plus yellow cake mix
  • 12 cup water
  • 12 cup orange juice
  • 2 tablespoons grated orange peel
  • 3 eggs
  • 13 cup oil
  • Frosting

  • 1 pillsbury ready to spread vanilla frosting
  • 1 cup frozen whipped topping, thawed
  • 3 tablespoons grated orange peel
  • 1 teaspoon grated lemon peel

Directions

  1. : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
  2. : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
  3. : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
  4. : In small bowl, mix frosting & topping. Fold in lemon & lime peels.
  5. : 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.