Best Fuzzy Navel Cake Recipes

FUZZY NAVEL CAKE

Steps:

• Combine first seven ingredients for the cake in mixing bowl; blend well.
• Pour into a greased and lightly floured 9-1/2 inch bundt pan.
• Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
• For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
• Pour Liqueur mixture all over the cake.
• Allow to cool in pan at least 2 hours before removing.

FUZZY NAVEL CAKE I

Steps:

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

FUZZY NAVEL CAKE II

Steps:

• 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.

NANA'S FUZZY NAVEL CAKE

Steps:

• Mix together cake mix pie filling, eggs, and sour cream. Pour into 9x13 inches pan. Bake for 25-30 min at 350°F.
• Whip cream cheese until fluffy.
• Add pudding and undrained pineapple.
• Fold in cool whip.
• Spread over cooled cake.
• Sprinkle with toasted coconut.

FUZZY NAVEL CAKE

Steps:

• 1. 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. 2. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture. 3. 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 in pan while still hot. 4. To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture. Pour over hot cake.

FUZZY NAVEL CAKE

Steps:

• 1. preheat oven to 350. generously grease and flour a 12 cup bundt pan.
• 2. For Cake- in large bowl- combine cake mix, pudding, schnapps, oil, juice, eggs and extract and orange zest. Mix until batter looks thick and smooth.
• 3. Pour batter into prepared pan. bake until golden brown and springs back when lightly pressed. 45-50 minutes.
• 4. Remove pan from oven and cool on wire rack for 20 minutes. while cake is cooling prepare glaze- put sugar, juice and schnapps in bowl and stir until well combined.
• 5. run a large knife around edges of cake and invert to serving platter. poke holes in top of cake with a toothpick.
• 6. spoon glaze over warm cake, allowing glaze to seep into holes and drizzle down. allow cake to cool completely before serving.

FUZZY NAVEL CAKE RECIPE

Steps:

• In a glass bowl, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours. Grease and flour 10 inch bundt pan. Drain peaches and reserve liquid. Chop the peaches. Combine cake mix, pudding mix, eggs, oil and ½ cup liquid from peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup chopped pecans. Mix well and pour into pan. Bake at 350 for 50-60 mins. Cool in pan for 10 mins then turn out onto wire rack and cool completely. Combine ¼ cup liquid from the peaches with 1 ½ cups confectioner's sugar. Mix well and drizzle over cake.