1 c. graham cracker crumbs
1/2 c. brown sugar, firmly packed
1/2 c. chopped nuts
1/2 lb. butter

Heat oven to 350 degrees. Grease and flour 2 pans.

In small bowl combine crunch layer ingredients until crumbly. Cover bottom of each pan and press evenly.

CAKE:

5 eggs
2 c. sugar
2 c. Swan-Down flour
1 c. butter
1/4 to 1/3 c. milk (or use orange juice)
Vanilla flavoring

In large bowl blend cake ingredients at low speed, until well mixed. Pour evenly over crunch layer. Bake at 350 degrees for 30 to 35 minutes, cool 10 minutes in pan before removing.

FROSTING:

1 c. whipped topping (more if needed)
1 box instant vanilla pudding mix prepared as directs on box
1/2 c. orange, drained or 1 (15 1/2 oz.) can crushed pineapple, drained
1/2 c. nuts for top of cake

Mix vanilla pudding with milk, let stand a few minutes (5 minutes). Add Cool Whip, last drained oranges and pineapple. Spread frosting between layers, top and sides of cake. Chill at least 2 hours before serving. Store in refrigerator. If so desired use 1 package yellow cake mix instead of scratch cake mix.