Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Fuzzy Navel Upside Down Cake Recipe

Fuzzy Navel Upside Down
Cake Recipe

If you like fuzzy navel cocktails, you will love this cake made with peaches, cherries and peach schnapps. Glazing gives even more visual appeal, but it's just as delicious without.

1/2 cup Brown sugar, firmly packed
1 (29 oz.) can Sliced peaches, drained
8 Maraschino cherries, halved
1 box Yellow cake mix with pudding
1 small box Vanilla instant pudding mix
3/4 cup Orange juice
1/2 cup Vegetable oil
1/4 cup Peach schnapps
1 Tb Grated orange peel
4 Eggs

Fuzzy Navel Sauce

2 Tb Butter, melted
2 Tb Peach schnapps
1/8 tsp Cinnamon

Fuzzy Navel Topping

1 cup Whipping cream or Cool Whip
1 tsp Confectioners' sugar
2 Tablespoon Peach schnapps

Oven Temp ~ 350°
Baking Time ~ 50 -
Pan Type ~ 12-cup fluted tube pan
Preheat oven, grease and flour a 12-cup fluted tube pan, sprinkle the brown sugar evenly in the bottom.

Arrange the peach halves in the grooves of the pan on top of brown sugar; then place the cherry halves between the peaches.

In a large mixing bowl mix remaining cake ingredients at low speed until moistened, then at high speed for 2 minutes. Pour the Fuzzy Navel cake batter into the pan over the fruit and bake until a wooden pick comes out clean. Cake crust may become very dark, so if necessary cover cake loosely with tin foil. Cool for at least 15 minutes, then remove from pan.

Fuzzy Navel Sauce
In a small bowl combine all of the sauce ingredients and mix until well blended. With a long tined fork CAREFULLY pierce the top of the cake between the peaches, next spoon the sauce over the top of the cake.
Fuzzy Navel Topping
In a small bowl combine all of the ingredients (Cool Whip may be substituted for whipping cream). Mix well until soft peaks form.

Serve over the warm Fuzzy Navel upside down cake.
Nutrition facts:
Serving Size 200 g
Calories 455
Calories from Fat 181
Total Fat 20.1g 31%
Saturated Fat 6.5g 33%
Cholesterol 71mg 24%
Sodium 476mg 20%
Total Carbohydrates 60.8g 20%
Dietary Fiber 1.6g 6%
Sugars 43.4g
Protein 4.6g
Vitamin A 10% • Vitamin C 22% • Calcium 8% • Iron 7%



E-mail This Fuzzy Navel Upside Down Cake Recipe To a Friend

User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!