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Orange Crunch Cake from the Bubble Room

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“This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • Crunch layer
  • 1 cup graham cracker crumbs
  • 12 cup chopped walnuts (actual recipe) or 12 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
  • 3 eggs
  • 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

Directions

  1. : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
  2. : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
  3. : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
  4. : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
  5. : 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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