Zutaten für Orange Crunch Cake From The Bubble Room
- Graham Cracker Crumbs
- Walnuts
- Brown Sugar
- Butter
- Pillsbury Plus Yellow Cake Mix
- Water
- Orange Juice
- Orange Peel
- Eggs
- Oil
- Vanilla Frosting
- Frozen Whipped Topping
- Lemon Peel
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Zubereitung von Orange Crunch Cake From The Bubble Room
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the orange zest and vanilla extract.
- In a separate bowl, combine the melted butter, flour, granulated sugar, powdered sugar, cinnamon, and nutmeg for the crunch topping. Mix until crumbly.
- Pour the cake batter into the prepared pan. Sprinkle the crunch topping evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
39g
Carbs
6g
