Name: Orange Crunch Cake
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Graham cracker crumbs - 1 cup; Brown sugar - ½ cup; Chopped walnuts - ½ cup; Butter, softened - ½ cup; Yellow cake mix - 1 (18.25 ounce) package; Water - ½ cup; Orange juice - ½ cup; Vegetable oil - ⅓ cup; Eggs - 3; Grated orange zest - 2 tablespoons; Prepared vanilla frosting - 1 (16 ounce) can; Frozen whipped topping, thawed - 1 (8 ounce) container; Grated orange zest - 3 tablespoons; Grated lemon zest - 1 teaspoon; Mandarin oranges, drained - 1 (11 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Orange Crunch Cake

1. Graham cracker crumbs - 1 cup

2. Brown sugar - ½ cup

3. Chopped walnuts - ½ cup

4. Butter, softened - ½ cup

5. Yellow cake mix - 1 (18.25 ounce) package

6. Water - ½ cup

7. Orange juice - ½ cup

8. Vegetable oil - ⅓ cup

9. Eggs - 3

10. Grated orange zest - 2 tablespoons

11. Prepared vanilla frosting - 1 (16 ounce) can

12. Frozen whipped topping, thawed - 1 (8 ounce) container

13. Grated orange zest - 3 tablespoons

14. Grated lemon zest - 1 teaspoon

15. Mandarin oranges, drained - 1 (11 ounce) can

How to cook deliciously - Orange Crunch Cake

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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