Fuzzy Navel Upside Down Cake
Ingredients
Cake
- 1/2 cup brown sugar, firmly packed
- 1 (29 ounce) can sliced peaches, drained
- 8 maraschino cherries, cut into halves
- 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 orange peel, grated
- 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. 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 peaks form.
- Serve over the warm cake.
- Can be served warm or cold.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!
