Orange Crunch Cake

Copycat Recipe from The Bubble Room

Orange Crunch Cake

The original recipe called for Pillsbury frosting - I made my own. Next time, I'll try to figure out the cake mix ingredients, so we can get rid of all the fake stuff!

We tried to bake the cake without the crunch layer and add it on later. It was a disaster! Try actually following the directions next time and see what happens!

Crunch Layer

Ingredients

1/2 Cup butter melted

Instructions

  • Combine crunch layer ingredients.
  • Press 1/2 into each bottom of two greased and floured 9" pans.

Cake

Ingredients

1/2 Cup water
1/2 Cup orange juice
2 Tbsp orange zest (about 2 oranges)
3 eggs
1/3 Cup vegetable oil

Instructions

  • In a large bowl, blend cake ingredients at low speed until moistened.
  • Beat 2 minutes at high speed.
  • Pour into pans.
  • Bake at 350 degrees for 30-35 minutes.
  • Cool 10 minutes, then remove from pans and cool completely.

Frosting

Ingredients

2 sticks butter softened
2 Tbsp heavy cream
1 Cup frozen whipped topping thawed
3 Tbsp orange zest (about 3 oranges)
1 tsp lemon zest
food coloring (red and yellow)

Instructions

  • In bowl of standing mixer fitted with a whisk, mix sugar and butter on low speed until well blended and then mix an additional 3 minutes on medium speed.
  • Add vanilla and cream and continue to beat on medium speed for 1 minute more.
  • Add whipped topping and mix until blended.
  • Fold in orange and lemon zest.
  • Add red and yellow food coloring until frosting reaches desired orange color.

Assembling the Cake

Ingredients

Instructions

  • 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.
  • Garnish with orange slices, if desired.

Recipe Type

Meal

Food Groups

Total Time
1 hr 20 min
Prep Time
45 min
Inactive Time
Cook Time
35 min
Yield
1 cake
Difficulty
Average
Source
Bubble Room | Captiva, Florida