Reviewed: Nov. 23, 2009

The cake itself was good, but I will cut the crunch layer in half if I make it again. I found it to be much too thick. I made a cream cheese frosting with vanilla, orange, and lemon extracts in it, and the flavors went together quite nicely.

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JessicaL

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

This was great! I loved the crunchy layer and appreciated that I could use this cake to empty out part of my pantry goods! I would like the icing to be a little stiffer so it doesn't run off the cake.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 13, 2009

This cake was absolutely delicious and I got so many compliments on it. The only problem was that I made it as a two-layer cake and the top layer cracked (as others have commented). So I would recommend putting the crumb layers together (first layer crumb side up, second layer crumb side down) and freezing it for just a little bit after assembly so it stays together. I also made some extra frosting (added butter, confectioner's sugar, and some orange juice), because I didn't think the frosting made enough. With those changes, it was great!

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DKAY81

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Reviewed: Jun. 16, 2009

I made this cake today to test it before taking to a family reunion. I passed it out to neighbors to get a vote and everyone loved it. I used a different recipe for the frosting (Golden Orange Frosting) from this site. Some of us thought the frosting was a little too sugary others loved the frosting. UPDATE: Altered the recipe. Baked in 9x13 pan and used chocolate cake mix. Prepared cake mix according to directions on box. Put a layer of chocolate chips over the batter, about 1.5 cups. Then made the crunchy mix, step 1, and sprinkled over the chocolate chips. Patted down with a spoon and baked for 35-40 minutes. Used Coconut-Cream Cheese Frosting, from this site, minus the coconut part. Oh so rich! Get your milk ready! Will make again!!

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 3, 2009

I've made this twice in the past month. Once for me and my husband. Then again when I had family visiting. Everyone loved it, my brother was surprised it was homemade. I am getting ready to make it yet a third time within a month when I have people over to dinner this weekend. Thanks so much for sharing this recipe.

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DELINDAKAY

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Reviewed: May 22, 2009

I just had my 4th request for this cake in 3 weeks. Followed the recipe exactly, turns out great everytime! Great springtime or summer cake. Do not beat the whipped topping into the whipped frosting. The whipped topping should be folded in.

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RayColsOh

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 15, 2009

I made this for a bridal shower. Half of the guests asked me for the recipe and were stunned to find out how easy it is to make! I followed the recipe exactly and had great success. There is LOTS of icing and next time I might only use half a can of frosting (I like a light icing, there's nothing wrong with the original). It is definitely worth decorating the top with mandarin oranges - they add a lot to the cake besides the visual pleasure!

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MrsOtto

Cooking Level: Intermediate

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

I loved the cake portion of this cake, and the crunch layer was delicious. I wasn't as crazy about the icing. I usually make icing from scratch, so next time I'd try a homemade cream cheese or whipped cream icing. I think the crunch layer would be great in a yellow cake with chocolate icing as well.

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NewBride

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

This is an incredibly easy recipe that I made w/ my 8 year old and got rave reviews from everyone in the household. I used lime zest instead of lemon b/c my lemon was too old to zest and the recipe turned out stellar. Even my sister-in-law and husband who both nibble at and then refuse to eat sweets ate all of their pieces.

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xtinesmith

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Reviewed: Mar. 23, 2009

the cake was fantastic!!!! but i did use the whipped cream cream cheese iceing recipe from this site (because i don't like pre-made in a can) although i did add the zest and a little orange extract! i made it for a house warming party and it was a HIT!!!!

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AlisonD

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Reviewed: Mar. 11, 2009

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!

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Esther

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Reviewed: Mar. 3, 2009

This was absolutely delicious!! I prepared/baked it exactly as the recipe states, no problems here! The graham cracker layer really is a welcome change to boring old two layer cake! I will be making this again for sure. Thanks for a great recipe!!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Feb. 28, 2009

Great! I increased the graham cracker crumbs to 1-1/2 cups and subbed almonds for walnuts. I zested one orange and one lemon, combined the zests and divided them evenly between cake batter and frosting. Also I omitted the canned frosting because I don't care for it. I just folded the lemon and orange zests gently into the whipped topping and frosted the cake with that. I used a 9"x13" cake pan for ease. I would like to try this recipe again and add another fruit flavor to the cake batter, such as pureed peaches or crushed pineapple. I think it would lend itself to all sorts of fruits and a variety of nuts in the topping. Thanks for a lovely and unusual cake recipe.

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kittycondo

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 1, 2009

Delicious and different. Not at all difficult to make. I think next time, though, I will make as a sheet cake because the layers didn't want to stay on top of each other. Thanks for the great recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 20, 2009

Delicious, I will definitely make this again.

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Jessica

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 8, 2008

Wow! This cake is great. The only changes that I made were I used slivered almonds instead of wlanuts and I made my own icing and mixed in real whipped cream.

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JFAHRION

Cooking Level: Intermediate

Living In: Athens, Ohio, USA

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Reviewed: Aug. 20, 2008

This cake was a hit at my son's birthday party! He loves orange, so I put orange food coloring in there too. Very pretty. The "crunch" layer was a nice addition and the fruit on top was perfect.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 14, 2008

We LOVED this cake. It was light and so delightful. I will make this again and again. Everyone raved about it. I made it exactly as it is written, and the only thing I would suggest is to let the icing set up in the fridge for about an hour before frosting. It was a little soft and a tad hard to frost the sides.

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LDP5

Living In: Orem, Utah, USA

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Reviewed: Jul. 11, 2008

I made this cake for the office and i still hear about this cake everytime we get together... Its an awsome recipe! i like the crunchy texture and the fruit flavor in it! I didn't use tube forsting i made home made creamcheese frosting and added the whip cream and orange zest to it!! outstanding!!

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CountryGonePeaches

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Reviewed: Jun. 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..

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