Orange Crunch Cake

• 1 cup graham cracker crumbs
• 1/2 cup brown sugar, firmly packed
• 1/2 cup chopped nuts
• 1/2 lb. butter
• 5 eggs
• 2 cup sugar
• 2 cup Swan-Down flour
• 1 cup butter
• 1/4 to 1/3 cup milk (or orange juice)
• vanilla flavoring
• 1 cup whipped topping
• 1 box instant vanilla pudding mix prepared as directions on box
• 1/2 cup orange, drained or 1 (15 1/2 oz) can crushed pineapple, drained
• 1/2 cup nuts for top of cake

1. Heat oven to 350 degrees F. Grease and flour two pans.
2. In a small bowl combine crunch layer ingredients until crumbly.
3. Cover bottom of each pan and press evenly.
4. Blend cake ingredients at low speed, until well mixed.
5. Pour over crunch layer and bake it.
6. Mix vanilla pudding with milk. Add Cool Whip, last drained oranges and pineapple.
7. Spread frosting on the cake.
8. And now your Orange Crunch Cake is ready to eat!

graham cracker crumbs, brown sugar, nuts, butter, eggs, sugar, flour, butter, milk, vanilla flavoring, vanilla pudding, orange, nuts

Taken from www.epicurious.com/recipes/member/views/orange-crunch-cake-50008080 (may not work)