Fuzzy Navel Cake Ii Recipes

Steps:

• Combine first seven ingredients for the cake in mixing bowl; blend well.
• Pour into a greased and lightly floured 9-1/2 inch bundt pan.
• Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
• For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
• Pour Liqueur mixture all over the cake.
• Allow to cool in pan at least 2 hours before removing.

Steps:

• Preheat oven to 350 degreesF (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.
• Reserve 1/4 cup of peach mixture for the frosting.
• In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.
• 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.
• To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture.
• Pour over hot cake. Frost cake while still hot.

Steps:

• 1. preheat oven to 350. generously grease and flour a 12 cup bundt pan.
• 2. For Cake- in large bowl- combine cake mix, pudding, schnapps, oil, juice, eggs and extract and orange zest. Mix until batter looks thick and smooth.
• 3. Pour batter into prepared pan. bake until golden brown and springs back when lightly pressed. 45-50 minutes.
• 4. Remove pan from oven and cool on wire rack for 20 minutes. while cake is cooling prepare glaze- put sugar, juice and schnapps in bowl and stir until well combined.
• 5. run a large knife around edges of cake and invert to serving platter. poke holes in top of cake with a toothpick.
• 6. spoon glaze over warm cake, allowing glaze to seep into holes and drizzle down. allow cake to cool completely before serving.