Fuzzy Navel Cake
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | cup |
peach schnapps
divided |
* |
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
orange juice
plus 2 tb, divided |
|
| 6oz | instant |
instant pudding mix
vanilla |
*
|
| ½ | teaspoon |
orange extract
|
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 237 | ml |
peach schnapps
divided |
* |
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
orange juice
plus 2 tb, divided |
|
|
instant pudding mix
vanilla |
*
|
||
| 2.5 | ml |
orange extract
|
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
powdered sugar
|
|
Directions
Beat cake mix, oil, pudding mix, eggs, ¾ cup schnapps, ½ cup orange juice, and orange extract together.
Pour into greased and floured bundt pan and bake at 350℉ (180℃) for 45 to 50 minutes.
Do no remove from pan.
While cake is still hot, combine remaining ¼ cup schnapps, 2 tablespoon orange juice and conf. sugar.
Poke holes in cake and pour mixture over. cool cake in pan 2 hours, then turn out.
