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home > recipes > cakes > fuzzy navel cake
Hi everyone! This recipe is so good you might want to eat it all yourself! ENJOY!!!! Fuzzy Navel Cake 1 (18.25 ounce) box yellow cake mix, without pudding added 1/2 cup vegetable oil 2 (3 1/2 ounce) boxes vanilla instant pudding 4 eggs 3/4 cup peach schnapps 1/2 cup orange juice 1/2 tsp orange extract TOPPING 4 tbs peach schnapps 2 tbs orange juice 1 cup powdered sugar Preheat oven to 350 degrees. Grease a 9 1/2" Bundt pan. In a large mixing bowl, combine cake mix, oil, pudding, eggs, schnapps, orange juice and orange extract. Beat for 2 minutes with electric mixer. Pour batter into Bundt pan and bake 50 minutes or until cake springs back when lightly touched. Remove from oven and prepare topping while cake is hot. Mix topping ingredients well. Using a small skewer, poke holes into the cake and pour topping over the hot cake. Allow to cool at least 2 1/2 hours. Invert cake onto serving plate and serve.

Fuzzy Navel Cake


average rating = 4.5 stars(4.50002 comments available)
SUBMITTED BY
list all recipes for CAKES (268)
list all recipes by SGJG6566 (20)


   

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keyword: fuzzy
keyword: navel
recipes for cakes
recipes by sgjg6566
Email Address:
(posted July 22, 1997)

Hi everyone! This recipe is so good you might want to eat it all yourself!
ENJOY!!!!

Fuzzy Navel Cake

1 (18.25 ounce) box yellow
cake mix, without pudding added
1/2 cup vegetable oil
2 (3 1/2 ounce) boxes
vanilla instant pudding
4
eggs
3/4 cup
peach schnapps
1/2 cup
orange juice
1/2 tsp
orange extract
TOPPING
4 tbs
peach schnapps
2 tbs
orange juice
1 cup
powdered
sugar

Preheat oven to 350 degrees.
Grease a 9 1/2" Bundt
pan. In a large mixing
bowl,
combine cake mix, oil, pudding,
eggs, schnapps, orange juice and
orange extract. Beat for 2 minutes with electric mixer. Pour batter into
Bundt
pan and bake 50 minutes or until cake springs back when lightly
touched. Remove from oven and prepare topping while
cake is hot. Mix
topping ingredients well. Using a small
skewer, poke holes into the cake
and pour topping over the
hot cake. Allow to cool at least 2 1/2 hours.
Invert
cake onto serving plate and serve.




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+2 comments


from Pray, Montana, United States wrote:2  0

Have tried similar recipes and this is the absolute best of them all - DELICIOUS and pretty!
4 starsApril 29, 2004


from Gilmer, Tx, United States wrote:1  0

Have used this recipe for many events. Everyone has loved it!
5 starsJanuary 19, 2003


 
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