Fuzzy Navel Cake II

My mother makes this on occasion. It doesn’t have layers or whipped topping, but it is very good. Mildly sweet, and not too rich. Very good!

Original recipe makes 1 – 10 inch Bundt pan


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

  • PREP

    15 mins

  • COOK

    1 hr


    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth.
  2. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still hot.
  4. To make the frosting: Mix together the confectioners’ sugar, margarine and remaining 1/4 cup of the peach mixture. Pour over hot cake.


Calories: 479 kcal
Carbohydrates: 70.9 g
Cholesterol: 61 mg
Fat: 19.4 g
Fiber: 0.8 g
Protein: 3.7 g
Sodium: 403 mg