Upside Down Fuzzy Naval Cake
Source of Recipe
CD Kitchen
List of Ingredients
1/2 C Brown Sugar -- Packed
2 cans Sliced Peaches -- Drained
8 Maraschino Cherries -- Halved
1 Box Yellow Cake Mix
1 Pkg Vanilla Instant Pudding Mix
3/4 C Orange juice
1/2 C Oil
1/4 C Peach schnapps
1 Tb Grated Orange Peel
4 Eggs
Sauce:
2 Tb Melted Butter
2 Tb Peach schnapps
1/8 Ts Cinnamon
8 Oz Cool Whip
Recipe
Preheat oven to 350F. Grease and flour a 12 cup 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 large mixing bowl, mix
the cake mix, pudding, orange juice, schnapps, orange
peel and eggs. Beat on low speed until moistened, then
on high speed for 2 minutes. Pour the batter into the
pan over the fruit and bake for 50 to 65 minutes. Cool
for at least 15 minutes and remove from pan.
Sauce: In a small bowl combine the melted butter, schnapps
and cinnamon. Mix well. Using a fork, carefully pierce the
top of the cake between the peaches and spoon the sauce
over the top of the cake. Top with cool whip.
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