Fuzzy Navel Cake lll - Kraft Recipes Top
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Fuzzy Navel Cake lll

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Make It

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  • Preheat oven to 350°F. Grease and flour bundt pan, set aside. Place flour, baking powder, sugar, pudding mix, peach schnapps, oil, orange juice, orange zest, eggs and orange extract in a large mixing bowl. Blend with a heavy duty electric mixer on low speed for 1 minute, increase the speed to medium and beat for 2 minutes. The batter will be thick and smooth.
  • Pour batter into prepared pan, smoothing with a rubber spatula.
  • Bake cake until it is golden brown and spring back when touched lightly for 45 to 50 minutes. Remove cake from the oven and cool on a wire rack for 20 minutes, running a sharp knife around the edge of cake and invert it onto a serving platter.
  • GLAZE:
  • Place sugar, orange juice and peach schnapps in a small mixing bowl and stir until well blended.
  • Poke holes in the top of the cake with a wooden skewer. Spoon glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides of the cake. Cool completely before serving.

Special Equipment Needed


I converted this cake from a boxed cake mix to a "from scratch cake" and it taste so much like the drink Fuzzy Navel which happens to be my favorite drink. This is a very dense and very moist cake. It is so good. I also added a couple of other ingredients to my cake. It had canned peaches in the cake but seemed too sticky and not moist, so I took the peaches out of the ingredients which actually made the cake better. This recipe takes an entire 200-milliliter bottle of peach schnapps.

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