Cake Recipes
Fuzzy Navel Upside-Down Cake
Ingredients
Cake
- 1/2 cup brown sugar, firmly packed
- 1 (29 ounce) can sliced peaches, drained
- 8 maraschino cherries, halved
- 1 (18.25 ounce) box yellow cake mix with pudding
- 1 small box vanilla instant pudding mix
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 1/4 cup peach schnapps
- 1 tablespoon grated orange peel
- 4 eggs
Sauce
- 2 tablespoons butter, melted
- 2 tablespoons peach schnapps
- 1/8 teaspoon cinnamon
Topping
- 1 cup whipping cream or 1 large container Cool Whip
- 1 teaspoon confectioners' sugar
- 2 tablespoons peach schnapps
Instructions
- Heat oven to 350 degrees F.
Cake
- Grease and flour a 12 cup fluted tube 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 remaining 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, then remove 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 (Cool Whip may be substituted for whipping cream). Mix well until soft peaks form.
- Serve over the warm cake.