Fuzzy Navel Cake I Recipe - Allrecipes.com
Fuzzy Navel Cake I Recipe

Fuzzy Navel Cake I

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings


  1. In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 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!

Most Helpful Critical Review
Aug 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.


18 Ratings

Aug 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!"

Oct 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.

Jun 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! :)

Mar 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.

Feb 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.

Aug 29, 2002

This was a good moist tasty cake.


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  • Calories
  • 594 kcal
  • 30%
  • Carbohydrates
  • 84.5 g
  • 27%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 430 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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