Fuzzy Navel Cake I recipe

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Ingredients

1 (15 ounce) can sliced peaches, drained
½ cup peach schnapps
1 cup white sugar
¼ cup orange juice
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
⅔ cup vegetable oil
1 cup chopped pecans
1 ½ cups confectioners' sugar

Nutrition Info

593.6 calories
carbohydrate: 84.5 g
cholesterol: 62.9 mg
fat: 25.5 g
fiber: 1.6 g
protein: 4.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 430.5 mg
sugar: 64.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.

  3. In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.

  4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  5. In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.

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