Fuzzy Navel Upside Down Cake Recipe
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Fuzzy Navel Upside Down Cake

FOR THE CAKE
1/2 cup Brown sugar [firmly packed]
1 29 oz. can Sliced peaches [drained]
8 Maraschino cherries [cut into halves]
1 Yellow cake mix w/pudding (18 oz)
1 3 oz. pkg. vanilla instant pudding mix
3/4 cup Orange juice
1/2 cup Oil
1/4 cup Peach schnapps
1 T. Orange peel [grated]
4 Eggs

Pre-heat oven to 350 F.

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 all of the CAKE ingredients and mix at low speed until moistened, then at high speed for 2 min.

Pour the batter into the pan over the fruit and bake in pre-heated oven for 50 to 65 min. or until wooden pick comes out clean. [Cake crust may become very dark so if necessary cover cake loosely with foil] Cool for at least 15 min. and remove from pan.

FOR THE SAUCE
2 T. Butter [melted]
2 T. Peach schnapps
1/8 t. Cinnamon

In a small bowl combine all of the SAUCE ingredients and mix until well blended. Then 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.

FOR THE TOPPING
1 cup Whipping cream or 1 large tub Cool Whip
1 t. Confectioner's sugar
2 T. Peach schnapps

In yet another small bowl, combine all of the ingredients (cool whip may be substituted for whipping cream) mix well until soft peaks form. Serve over the cake (preferably warm, but cool is not bad either)




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