Fuzzy Navel Cake II recipe
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Ingredients
- 1 (15 ounce) can sliced peaches, with juice 1 cup white sugar ½ cup peach schnapps ¼ cup orange juice 1 (18.25 ounce) package yellow cake mix 1 (3 ounce) package instant vanilla pudding mix 4 eggs ⅔ cup vegetable oil 1 ½ cups confectioners' sugar ¼ cup melted margarine
Nutrition Info
- 479.2 caloriescarbohydrate: 70.9 gcholesterol: 53.9 mgfat: 19.4 gfiber: 0.8 gprotein: 3.7 gsaturatedFat: 3.3 gservingSize: -sodium: 403 mgsugar: 55.7 gtransFat: : -unsaturatedFat: : -
Directions Fuzzy Navel Cake II
Directions
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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.
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. Frost cake while still hot.
To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture. Pour over hot cake.