If you have ever been to Captive Island in Florida then I am sure you made a stop at The Bubble Room. It is iconic for its Christmas kitschy-ness as well as the antique toys that cover every nook and cranny. One of its specialities is the Orange Crunch Cake. I have eaten it for years and have wondered how they made it. Well, not until I forgot to put this summers favorite Braum’s ice cream, Orange Dream into the freezer and it melted did I come up with the perfect flavor!
It is so simple to make and I promise it will be a huge crowd pleaser!!! In fact, I am having to hide the one for tv today so no one will eat it!
Orange Crunch Cake
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Orange Dream Crunch Cake
Crunch layer:
1 cup graham cracker crumbs
1/2 cup sliced almonds
1/2 cup brown sugar, packed
1/2 cup butter, melted
Cake:
1 pkg. yellow cake mix
1/2 cup water
1/2 cup melted Braum’s Dream Cooler ice cream (or orange sherbet)
1/2 cup sour cream
1/2 cup oil
2 tbls. grated orange peel
3 eggs
Orange Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick unsalted butter
1 bag powdered sugar
3 tbls. grated orange peel
orange food coloring
Preheat oven to 350 degrees. Spray 2 round cake pans well with non stick cooking spray. Set aside. In a medium sized bowl combine the butter, graham crackers, sliced almonds and brown sugar. Press 1/2 of crunch layer into the bottom of each pan.
In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans. Tap pans on counter. Bake for 30-35 mins. Cool 10 mins. Remove from pans and cool completely.
Using a large mixing bowl beat butter, cream cheese, powdered sugar and orange peel until smooth. 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. Place into refrigerator to chill. Serve!
