Orange Crunch Cake

A refreshing orange cake with a nutty crunch layer, orange-lemon frosting, and mandarin orange garnish. Perfect for the citrus lovers in your life!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 773 Calories

Ingredients

• ½ cup butter, softened
• ½ cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• ⅓ cup vegetable oil
• 3 eggs
• ½ cup water
• ½ cup orange juice
• 1 cup graham cracker crumbs
• 1 teaspoon grated lemon zest
• 2 tablespoons grated orange zest
• 1 (8 ounce) container frozen whipped topping, thawed
• ½ cup brown sugar
• 1 (11 ounce) can mandarin oranges, drained
• 3 tablespoons grated orange zest
• 1 (16 ounce) can prepared vanilla frosting

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.