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Orange Crunch Cake Recipe

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This recipe for Orange Crunch Cake is from The Sewell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened
1 box yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 T orange zest, grated (you can buy it already grated)
1 - 16 ounce can vanilla frosting
1 - 8 ounce container frozen whipped topping, thawed
3 T orange zest grated
1 tsp. lemon zest grated
1 - 11 ounce can mandarin oranges drained.
Directions:
Directions:
Preheat over to 350º
Grease and flour 2 - 9 inch pans (I used a big one layer pan

Crunch layer:
Combine the graham cracker crumbs, brown sugar, walnuts, & butter. Divide mixture evenly between the prepared pans. Set aside

Cake:
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 the orange zest.
Pour mixture evenly over the crunch layer in the pans.
Bake in preheated over for 30 mins. or until a toothpick inserted into the center comes our clean.
Allow to cool for 10 minutes, then invert onto a wire rack and cool.

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.
Place one layer on cake plate, crunch side up. Frost. Place second layer crunch side up and frost on top and sides.
Arrange orange sections on top. Refrigerate.
Personal Notes:
Personal Notes:
I had this cake at Tammy Fowler's house in Blue Ridge, GA. A man in their church brought it to a church social. I thought it was yummy and easy to make.

 

 

 

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