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Fuzzy Navel Cake II

  • 1serving
  • 60minutes
  • 480calories

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Source: www.allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, H
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can sliced peaches, with juice

  2. 1 cup white sugar

  3. 1/2 cup peach schnapps

  4. 1/4 cup orange juice

  5. 1 (18 1/4 ounce) package yellow cake mix

  6. 1 (3 ounce) package instant vanilla pudding mix

  7. 4 eggs

  8. 2/3 cup vegetable oil

  9. 1 1/2 cups confectioners' sugar

  10. 1/4 cup melted margarine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth.

  2. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.

  3. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still hot.

  4. To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture. Pour over hot cake.

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