Fuzzy Naval Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
peaches
sliced |
|
| 4 | large |
eggs
|
|
| ½ | cup |
peach schnapps
|
* |
| ⅔ | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | each |
cake mix, yellow
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
peaches
sliced |
|
| 4 | large |
eggs
|
|
| 118 | ml |
peach schnapps
|
* |
| 158 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
pecans
chopped |
|
| 1 | each |
cake mix, yellow
|
|
| 355 | ml |
powdered sugar
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
Directions
Combine first four ingredients in aglass container.
Cover for 24 hours.
Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and ½ cup liquid.
Pour into greased and floured bundt pan.
Bake at 350℉ (180℃). for 40 minutes.
Glaze cake while warm.
