Fuzzy Navel Cake I

A cake made with peach liqueur.

Fuzzy Navel Cake I


  • 1 (15 ounce) can sliced peaches, drained
  • 1/2 cup peach schnapps
  • 1 cup white sugar
  • 1/4 cup orange juice
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 2/3 cup vegetable oil
  • 1 cup chopped pecans
  • 1 1/2 cups confectioners’ sugar


1 In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.

2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.

3 In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.

4 Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

5 In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.

Comments (1)


Instead of 2/3 C veggie oil, I used 2/3 C of melted butter. Since I was not going to put this in a bundt cake pan, but instead a wilton character pan I was afraid the chunks of peaches and nuts would not work very well. I pureed the peaches along with 1/2 C of the marinade in my blender and mixed it into the batter. I also baked it @ 325'F instead of 350'F. Cake came out dense and very moist! It had just the right combination of orange and peach flavors. (Even a person who doesn't like peachy flavors thought it was just the right combo)