Orange Crunch Cake Recipes

Steps:

• 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.
• In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
• 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. 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. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
• In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
• In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
• To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Steps:

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

Steps:

• Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.

Steps:

• Preheat oven to 350.
• Grease and flour two 9-inch pans.
• -----Crunch Layer----.
• Combine the graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside.
• ----Cake----.
• 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 the orange zest.
• Pour mixture evenly over the crunch layer in the pans.
• Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool for 10 minutes, then invert onto a wire rack al cool completely before frosting.
• ----Frosting----.
• In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping.
• Stir in the orange and lemon zest.
• Place one layer on cake plate, crunch side up, frost. Plasce second layer crunch side up and frost on top and sides.
• Arange orange sections of top, then refrigerate.

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

Steps:

• Combine the crunch layer ingredients together. Divide the crunch layer mixture into half. Press each batch on the bottom of two greased and floured 8" or 9" pans. Using a hand or electric mixer, mix cake ingredients at low speed in a large bowl until moistened. Beat 2 more minutes at high speed. Pour the cake batter into the two pans. Bake at 350 degrees F for 30-35 minutes. Let the cake cool for 10 minutes. Carefully remove the cake from pans and let them cool completely under room temperature. In small bowl, mix frosting & topping. Fold in lemon and lime peels. Place one layer, crunch side up, on a plate or a cake stand. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

Steps:

• Heat oven to 350 degrees and line muffin tin with cupcake liners.
• Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
• Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
• Remove from oven and remove from baking tin, cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Steps:

• Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray.
• In a mixing bowl, whisk together flour, sugar, baking soda & salt.
• Add shortening, orange zest & juice, water & eggs, mixing until well blended.
• Add lemon juice, mixing until JUST incorporated, then fold in almonds.
• Divide batter evenly between prepared pans.
• Bake until toothpick inserted into center comes out clean, about 30-34 minutes.
• Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack.
• For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.

Steps:

• Preheat the oven to 350 degrees F.
• Grind up graham cracker crumbs in a food processor. Measure out 1 cup and put them into a large bowl. Add the brown sugar and sliced almonds. Mix together. Then add in the softened butter and combine with a fork. At this point I like to take my hands to crumble everything together.
• Lightly grease and flour two 9 inch round baking pans. Line both pans with wax paper or parchment. Divide the crumb mixture between the two pans and spread it out over the bottom of the pans. Set aside.
• Sift together the flour, baking powder and kosher salt into a bowl. Set aside.
• In a bowl of a stand mixer with the paddle attachment, mix together the sugar, milk, orange juice, canola oil, vanilla extract and 2 Tablespoons of orange zest. Mix everything together.
• Add in the eggs and mix to combine.
• Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
• Divide the batter between the two pans and spread the batter on top of the crumb topping.
• Bake the cakes at 350 degrees F for 25-30 minutes until a knife inserted into the cakes comes out clean.
• Cool the cakes on a cooling rack for 10 minutes. Run a knife alongside the edges of the cake. Then carefully invert the cakes onto the cooking rack. If some of the crumbs get stuck to the pan, don't worry. Just take it off the pans and press it back onto the cakes.
• *Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
• To make the cream cheese frosting:.
• Sift 3 cups of powdered sugar and set aside.
• In a bowl of a stand mixer with the paddle attachment, mix together the softened cream cheese and butter until smooth, about 2 minutes.
• Add in the orange zest, vanilla extract and orange juice. Mix.
• Slowly add in the powdered sugar on low speed. Then increase the speed to medium low and mix until the frosting is smooth.
• At this point, I put the frosting in an airtight container to let it firm up a little bit before frosting the cake.
• Take one of the cakes and place it crumb side up.
• Fit a piping bag with a round decorating tip and fill it with the frosting. Pipe the frosting around the edge of the cake.
• Spread some of the frosting on top of the crumb topping. I drop the frosting all over the crumb topping and then spread it out. It makes it easier to spread out this way.
• Place the other cake on top with the crumb side down. Frost the cake with the rest of the frosting.
• Enjoy!