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Orange Crunch Cake
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Prep Time:
40 minutes
Total Time:
2 hours 45 minutes
Impress with this show-stopping orange cake layered with graham cracker and pecan crunch, topped with creamy white frosting.
Ingredients:
  • 1 cup graham cracker crumbs (15 squares)
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, melted
  • Grated peel from 2 oranges (about 2 tablespoons)
  • Juice from 2 oranges, plus water to measure 1 cup
  • 1/3 cup vegetable oil
  • 3 eggs
  • Orange slices, if desired
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 2 cups Cool Whip frozen whipped topping, thawed
  • 1 to 2 tablespoons grated orange peel
Instructions:
  • Preheat your oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans only. Line the bottoms with waxed paper, then grease and flour the entire pans.
  • Combine cracker crumbs, brown sugar, pecans, cinnamon, and butter in a medium bowl. Spread 1 cup of the pecan mixture evenly into the bottom of each pan and gently press down.
  • Combine cake mix, orange peel, orange juice mixture, oil, and eggs in a large bowl. Mix with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, ensuring to scrape the bowl occasionally. Divide the batter evenly into pans.
  • Bake 8-inch rounds for 34-41 minutes, or 9-inch rounds for 30-37 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown. Let them cool in the pans for 15 minutes, then gently loosen the cakes by running a knife around the edges. Invert the cakes onto a cooling rack with the crumb side facing up. Let them cool completely for about 1 hour.
  • Mix frosting ingredients in a large bowl until fully combined. Place the first cake layer, crumb side up, on a serving plate. Spread 1 cup of frosting on top, leaving a 1/4-inch border. Add the second layer, crumb side up. Cover the sides and top of the cake with the rest of the frosting. Decorate with orange slices. When serving, use a serrated knife to cut the cake. Store covered in the refrigerator.

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