Orange Crunch Cake

Name: Orange Crunch Cake
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 118 milliliters butter or margarine, melted; 3 eggs; 237 milliliters graham cracker crumbs (15 squares); 1 teaspoon ground cinnamon; 1 Juice from 2 oranges, plus water to measure; 1 Tbsp grated orange peel; 2 Tbsps Grated peel from 2 oranges (about; 118 milliliters chopped pecans; 1 container Betty Crocker® Whipped vanilla frosting; 79 milliliters vegetable oil; 473 milliliters frozen (thawed) whipped topping; 1 box Betty Crocker® SuperMoist® yellow cake mix

Orange Crunch Cake might be just the dessert you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 581 calories, 4g of protein, and 28g of fat each. If you have brown sugar, cake mix, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter.

Ingredients you will need

Cracker Crumbs

Brown Sugar

Cinnamon

Butter

Pecans

Equipment you will use

Bowl

Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.

Ingredients you will need

Pecans

Equipment you will use

Frying Pan

In large bowl, beat cake mix, orange peel, orange juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Orange Juice

Orange Zest

Cake Mix

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour evenly into pans.

Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes.

Equipment you will use

Toothpicks