Recipe For Cooking Fuzzy Navel Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Fuzzy Navel Upside-Down Cake

Cake
1/2 C. brown sugar, firmly packed
1 (29 oz.) can sliced peaches, drained
8 maraschino cherries, halved
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. grated orange peel
4 eggs

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

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

Preheat oven to 350 degrees F.

Cake: Grease and flour a 12-C. fluted tube 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 remaining 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., then remove from pan.

Sauce: 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: In a sm. bowl, combine all of the ingredients (Cool Whip may be substituted for whipping cream). Mix well until soft peaks form.

Serve over the warm cake.