This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.

Lil
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

593.6 calories; 4.9 g protein; 84.5 g carbohydrates; 62.9 mg cholesterol; 430.5 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2005
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! Read More
(12)

Most helpful critical review

Rating: 1 stars
08/28/2003
The taste of this cake was nice but the best description of it is "wet"...it went way beyond moist. No one that I served it to was overly thrilled with it. Read More
(6)
20 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/23/2005
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! Read More
(12)
Rating: 5 stars
10/20/2003
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. Read More
(8)
Rating: 5 stars
08/29/2002
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!" Read More
(8)
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Rating: 1 stars
08/27/2003
The taste of this cake was nice but the best description of it is "wet"...it went way beyond moist. No one that I served it to was overly thrilled with it. Read More
(6)
Rating: 5 stars
06/15/2003
This is such a yummy recipe!! It was gone in less than a day! If you want something unique to bring to the next potluck this is it! This peach cake rocks!:) Read More
(5)
Rating: 4 stars
02/22/2011
This is a moist cake with a good taste. I'm giving it 4-stars as it doesn't have the rich peach taste I was hoping for. I would make this cake again. Thanks for sharing the recipe. Read More
(3)
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Rating: 5 stars
03/15/2011
We really enjoyed this cake. After reading the reviews about not being very peachy tasting I made a minor change. Instead of adding oil I used an additional 2/3 cup of the peach juice mixture instead. It drops the fat content and adds more peach taste. Also using the icing as directed here instead of another kind adds to the peach flavor. Read More
(3)
Rating: 4 stars
08/29/2002
This was a good moist tasty cake. Read More
(3)
Rating: 3 stars
08/29/2002
THIS WAS NOT WHAT I HAD EXPECTED - WE DID NOT CARE FOR IT - STRONG TASTE OF ALCOHOL Read More
(2)