Recipe by JPECK
"A yellow cake loaded with citrus flavor and with a crunch layer baked right in."
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graham cracker crumbs
1 (18.25 ounce) package
yellow cake mix
grated orange zest
1 (16 ounce) can
prepared vanilla frosting
1 (8 ounce) container
frozen whipped topping, thawed
grated orange zest
grated lemon zest
1 (11 ounce) can
mandarin oranges, drained
This is a fabulous recipe. The original cake is from the Bubble Room in Captiva, FL. There are however, some differences in the recipe that you could try. 1st being....use sliced almonds instead of walnuts for the crunch layer. Walnuts have too much flavor and they have a tendency to over power everything else. 2nd is the frosting.... the Bubble room version has a cream cheese frosting... 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 tend to like a lot of icing.. i think it makes the cake look so much better so i usually double the icing recipe. Other than that.... its a 5 star winner.... hope you will try the changes.. :) by the by... the picture of the 3 layer cake is mine.. :)
Pretty good but not like "The Bubble Room". Too fluffy - the cake's not dense enough.
This is a super cake! I first tried it for a co-workers birthday and it was given thumbs up by all. Even two strict dieters were "caught" in the leftovers the next day. I've made it twice for fund raising dinners at our American Legion Post and everyone loves it. Now it has become my signature cake and I'm always asked to make it. I use chopped pecans instead of walnuts and also use fresh squeezed orange juice from the oranges grown here in Arizona. There's something special about picking fresh fruit and using it in the recipe. I may try a lemon version in the future.The graham cracker crumbs lend a wonderful flavor and texture in the crunch and it's fun when this mystery ingredient can't be identified by all who try it! The recipe also works well when baked in a 9"x 13" pan. Thanks for the super recipe!
The cake and the crunch layers of this cake are delicious and I will make this recipe again. However, I think I will do something different for the icing. The use of canned icing and whipped topping results in something very artificial and waxy tasting to me. I think a whipped cream cheese frosting with the citrus zest would probably be good. Also, I made this in a 9x13 pan instead of layers, turning it out to cool on a wire rack after 15 minutes cooling in the pan and then putting it back in the 9x13 with the crunch layer on top after it was completely cooled. Very tasty and the crunchy nut layer is a prize-winner!
This has to be one of the best cake recipes I've ever made! Don't change a thing! I couldn't even see the orange and lemon zest in the frosting and leaving it out would be disappointing. The "crunch" part stays crunchy for at least two days...this cake has never lasted any longer than that in our house, thanks!
Big hit here! The crunch layer in this cake really makes it special. My only recommendation is to make this in a 13 X 9 pan rather than 2 layer cakes. I probably rushed the cooling, but the top layer cracked so it wasn't as pretty as it should have been - but the taste is fantastic.
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..
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Crunch Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 773
** Calories from Fat: 375
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