Orange Crunch Cake

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A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

Orange Crunch Cake

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, softened
  •  
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 tablespoons grated orange zest
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  • 1 (16 ounce) can prepared vanilla frosting
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 tablespoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 (11 ounce) can mandarin oranges, drained

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.

2 In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.

3 Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.

4 To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.