1 cup whipping cream or 1 large container Cool Whip
1 teaspoon confectioners' sugar
2 tablespoons peach schnapps
Heat oven to 350 degrees F. Grease and flour a 12-cup fluted Bundt 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 all of the cake ingredients at low speed until
moistened, then at high speed for 2 minutes. Pour the batter into the pan over
the fruit and bake for 50 to 65 minutes 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 minutes before removing from pan.
Sauce: In a small 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 small bowl, combine all of the ingredients. Beat until soft