Orange Crunch Cake

Ingredients

• 0.5 cup brown sugar packed
• 0.5 cup butter melted
• 3  eggs 
• 1 cup graham cracker crumbs (15 squares)
• 1 teaspoon ground cinnamon 
• 1  orange juice 
• 1 slices cranberry-orange relish 
• 1 tablespoons orange zest grated
• 2 tablespoons cranberry-orange relish grated
• 0.5 cup pecans chopped
• 1 container vanilla frosting 
• 0.3 cup vegetable oil 
• 2 cups non-dairy whipped topping frozen thawed
• 1 box cake mix yellow

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer
• toothpicks
• serrated knife

Directions

1. Heat oven to 350F (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.
2. In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter.
3. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
4. 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.
5. Pour evenly into pans.
6. 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.
7. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
8. In large bowl, stir frosting ingredients until well blended.
9. Place 1 layer, crumb side up, on serving plate.
10. Spread with 1 cup frosting to within 1/4 inch of edge.
11. Add second layer, crumb side up. Frost side and top of cake with remaining frosting.
12. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.