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.
Cake: 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