Orange Crunch Cake from the Bubble Room

READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Crunch layer
  • 12
    cup chopped walnuts (actual recipe) or 1/2 cup slivered almonds (actual recipe)
  • 12
    cup brown sugar, packed
  • 12
    cup butter, melted
  • Cake
  • 1
    Pillsbury Plus yellow cake mix
  • 12
    cup water
  • 12
    cup orange juice
  • 2
    tablespoons grated orange peel
  • 13
    cup oil
  • Frosting
  • 1
    pillsbury ready to spread vanilla frosting
  • 1
    cup frozen whipped topping, thawed
  • 3
    tablespoons grated orange peel
  • 1
    teaspoon grated lemon peel
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DIRECTIONS

  • : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
  • : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
  • : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
  • : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
  • : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.
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