When I write a little story and post a cake recipe and picture, I always love to hear responses from my “Flours.” It is what inspires me to keep writing and baking. It also brings me great pleasure.

A good friend, Diane, texted me that her favorite cake was an Orange Crunch Cake. That was her preference for her birthday. Now, that cake was not at all familiar to me until she mentioned it had mandarin oranges on it. The light bulb popped on. I had heard of it but had never made it. I was not a canned mandarin orange fan and the thought of canned fruit on a cake was repulsive.If you know me, then you completely understand my relationship with fruit. It is terse.

Diane explained that her Mother, Laureane, baked this cake and it was her favorite. That is what good Mommas do..we give our children memories to last a lifetime. And Laureane was a wonderful Momma. We attended the same church. She was one of those you do not forget. She was an active member who mentored others and spoke her mind even when that was not popular. I loved to listen to her conversation because she had a very high voice and she was animated using her hands and entire body as she spoke. Sheer entertainment. Always with a broad smile, even as she stood proudly in our choir loft belting out hymns.

So, it is with great honor that I present Laureane’s Orange Crunch Cake today. I must admit it will become one of my go-to cakes. Not only is it moist and delicious but it presents beautifully!

“Moms are people that know us the best and love us the most.“

-UNKNOWN

Yield: 15 SLICES

ORANGE CRUNCH CAKE

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2 LAYER YELLOW CAKE WITH A NUTTY CRUNCH TOP ON EACH LAYER. ICING IS WHIPPED AND DECORATED WITH MANDARINE ORANGES

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

CAKE

• 1 cup Keebler's graham cracker crumbs
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1/2 cup chopped pecans
• 1 Betty Crocker Super Moist Yellow Cake Mix
• 1/2 cup milk
• 1/2 cup orange juice
• 1/2 cup Crisco vegetable oil
• 3 eggs, room temperature
• zest of 1 medium orange

FROSTING

• 1 can Betty Crocker Rich and Creamy Frosting
• 1 container Cool Whip whipped Topping 16 oz
• Zest of medium orange
• 1 can Dole Mandarin Oranges 11 oz.

Instructions

CAKE

Preheat oven to 350 degrees. Prepare two 8 or 9-inch cake pans with a light spritz of Pam Cooking Spray.

Drain your can of oranges and let them sit in the strainer so they continue to drain while the cake is being prepared.

In small bowl combine crumbs, pecans, and brown sugar. Stir well to combine and pour in the butter. Stir well until all crumbs are moistened. Then divide equally into the two pans. Press down into the pans using the bottom of a glass or cup. Set aside.

In a mixing bowl, add cake mix, milk, orange juice, oil, eggs, and zest. Mix until thoroughly combined. Pour evenly into the two pans over the top of the crumb layer.

Bake 25-30 minutes. Cool 10 - 15 minutes and turn carefully onto cooling rack to completely cool.

FROSTING

In your mixing bowl, beat the canned frosting until it is creamy and slowly add the contents of the Cool Whip container and zest.

Put a layer on the plate crumb side up and frost thickly. Add the second layer, also crumb side up and frost. Then complete frosting the sides as well.

Gently pat the mandarin oranges and apply to top and sides for a beautiful garnish.

Notes

If the Mandarin oranges are wet, they will slide off the cake so make sure they have drained well and give them a gentle pat with a paper towel.

I use 8-inch pans because the layers are thicker.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 353Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 54mgSodium: 355mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 4g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.