Fuzzy Navel Cake I

Fuzzy Navel Cake I

16 Reviews 1 Pic
Recipe by  Lil

“A cake made with peach liqueur.”

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Adjust Servings

Original recipe yields 1 - 10 inch bundt pan



  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.

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Reviews (16)

Rate This Recipe


Yes, very moist, but DELICIOUS! Hubby said it's the best cake yet from this site, and I've made a lot of them. I did, however, frost with whipped cream frosting (2 cups heavy cream beaten with one package vanilla instant pudding). Definitely a keeper!



A very easy and delicious cake. Can use the leftover juice from the peaches to pour over cake. It makes it very moist and gives it a "punch!"



Great cake! I've made it for 2 different parties, with 2 different groups of people, but the result was the same- an empty cake plate and 10 people asking me for the recipe. This recipe is never to be thrown away.

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Amount Per Serving (12 total)

  • Calories
  • 594 cal
  • 30%
  • Fat
  • 25.5 g
  • 39%
  • Carbs
  • 84.5 g
  • 27%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 430 mg
  • 17%

Based on a 2,000 calorie diet



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No Fail Pound Cake


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Root Beer Float Cake I