Recipe For Cooking Fuzzy Navel Upside Down Cake

Toaster Oven Cakes :: Cakes with Mixes

Fuzzy Navel Upside Down Cake

Cake
1/2 C. brown sugar, firmly packed
1 (29 oz.) can sliced peaches, drained
8 maraschino cherries, cut into halves
1 (18.25 oz.) box yellow cake mix with pudding
1 sm. box vanilla instant pudding mix
3/4 C. orange juice
1/2 C. canola oil
1/4 C. peach schnapps
1 Tbsp. orange peel, grated
4 eggs

Preheat oven to 350 degrees F. Grease and flour a 12-C. fluted Bundt pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches.

In a lrg. mixing bowl, mix all of the cake ingredients at low speed until moistened, then at high speed for 2 min. Pour the batter into the pan over the fruit and bake for 50 to 65 min. or until a wooden pick comes out clean. Cake crust may become very dark so, if necessary, cover cake loosely with foil. Cool for at least 15 min. before removing from pan.

Sauce
2 Tbsp. butter, melted
2 Tbsp. peach schnapps
1/8 tea. cinnamon

In a sm. bowl combine all of the sauce ingredients and mix until well blended. With a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake.

Topping
1 C. whipped cream or 1 lrg. container Cool Whip
1 tea. powderedsugar
2 Tbsp. peach schnapps

In a sm. bowl, combine all of the ingredients. Beat until soft peaks form. Serve over the warm cake.

Can be served warm or cold.