Orange Crunch Cake
Description
A refreshing orange cake with a nutty crunch layer, orange-lemon frosting, and mandarin orange garnish. Perfect for the citrus lovers in your life!
Ingredients
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1 cup graham cracker crumbs
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1/2 cup brown sugar
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1/2 cup chopped walnuts
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1/2 cup butter, softened
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1 (18 1/4 ounce) package yellow cake mix
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1/2 cup water
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1/2 cup orange juice
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1/3 cup vegetable oil
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3 eggs
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2 tablespoons grated orange zest
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1 (16 ounce) can prepared vanilla frosting
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1 (8 ounce) container frozen whipped topping, thawed
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3 tablespoons grated orange zest
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1 teaspoon grated lemon zest
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1 (11 ounce) can mandarin oranges, drained
Directions
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.
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.
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.
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.