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Reviewed: Apr. 29, 2012

Mmmmm. This is a yummy cake. I made as directed and would not change a single thing. Thanks for sharing!!!

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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 28, 2011

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 vacation and bring it back to Orlando for me. I use sliced almonds instead of walnuts for the crunch layer and use the cream cheese frosting just as “settlindown” outlined... 1/2 cup softened unsalted butter 8oz softened cream cheese 1 tsp. vanilla 2 cups sifted 10x sugar 1 tsp. orange juice 1/2 tsp grated orange peel. I use 1 ½ times frosting for a two layer and double the frosting for the traditional 3 layer. I also use 1 1/2 times the amount for the crunch layer and pack it firmly with the bottom of a glass. This seems to keep it from crumbling when frosting. I noticed this time I used hand squeezed OJ (Valencia oranges) and the flavor didn't seem as orange. I really like orange and preferred it better when I used the processed OJ but was able to compensate by using a bit more orange peel. Love, love, love this cake!!!! My photo is the one with the sliced almonds around the sides.

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Cooking Level: Beginning

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Reviewed: Nov. 25, 2011

This is the BEST cake recipe ever! I have had the Orange Crunch Cake from the Bubble Room at Captiva many times and this is quite a bit like it but even BETTER! I made it for the first time yesterday for Thanksgiving and everyone wanted the recipe. The cake at the Bubble Room is either 3 or 4 layers so I made my 3 layers. For the crunch I made 1 1/2 times the recipe. I followed another persons suggestions and used almonds in place of the walnuts. I also made it with the cream cheese frosting. This isn't the exact frosting that the Bubble Room uses but it is so delicious! I might try the vanilla frosting the next time. I also doubled the amount of frosting. I was so thrilled to find almost the exact recipe as the Bubble Room says this is their most popular cake. DELICIOUS!!!

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Reviewed: Oct. 31, 2011

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 into a disaster!! The crunch layer and about 1/4 of the cake stuck to the pan. I haven't frosted it yet but I'm hoping that when I do, the frosting will hide how horrible it looks.

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Amy

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Reviewed: Oct. 2, 2011

Excellent recipe, made it for a family get together and it was a big hit. Will make this one again.

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Reviewed: Aug. 28, 2011

This was good, but next time I'd make it as a coffee cake using the crunch filling in the center of a bundt type cake and drizzling a cream cheese icing on top. Cake had great flavor - I took others' suggestions and added 1 t. orange extract. I used the cream cheese icing from the site which was okay (too sweet for me). This would make good cupcakes too, with the crunch as a filling. I'd make this again, but not as a layer cake.

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TexasYankeeCook

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Reviewed: Aug. 22, 2011

This cake did not rate 5 stars in our house. Sorry, but the only really tasty part was the crunch, which we liked a lot. The cake itself tasted like a box-cake and the icing was not good. The orange flavor was nice. Next time, because I like the crunch, I will do the cake from scratch and use the cream cheese icing from this site which is delicious. But thank you for the recipe.

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Reviewed: Aug. 13, 2011

One of my favorite recipes on this site.... I follow this recipe exactly only substituting crean cheese frosting for the vanilla. I also make sure that the can of frosting is refrigerated a good couple of hours before starting to make the frosting, that way its easier to frost the cake. I also line the round cake pans with parchment paper then, butter and flour the sides of them. It always gets eaten within 2 days! Great Cake!

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Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Jul. 24, 2011

I made this great cake (in a RUSH!) to take to a friends dinner party and it was huge hit! I added a teaspoon of orange extract to the batter and substituted the frosting recommendation of settlindown using the buttery creamcheese frosting, to which I also added a t. of orange extract.

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Reviewed: Jul. 23, 2011

I sell this at the Doubletree by Hilton for $8 a slice. It is a huge hit! I added some orange extract and lemon zest to the cake mix to add extra flavor. I iced it with a cream cheese icing flavored with orange and lemon zest, a splash of orange extract and a few drops of sunset orange coloring. Not very crunchy, so i sprinkle browned streusel topping on top.

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Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Pittsburgh, Pennsylvania, USA

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