50+ Friends Club Cookbook -- Cakes and Frostings -- Fuzzy Navel Upsidedown Cake

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Fuzzy Navel Upsidedown Cake

From the Kitchen of: Virginia Walrond

FOR THE CAKE
1/2	cup	Brown sugar [firmly packed]
1	29 oz. can	Sliced peaches [drained]
8		Maraschino cherries [cut into halves]
1		Yellow cake mix w/pudding (18 oz)
1	3 oz. pkg.	vanilla instant pudding mix
3/4	cup	Orange juice
1/2	cup	Oil
1/4	cup	Peach schnapps
1	tbl.	Orange peel [grated]
4		Eggs

Pre-heat oven to 350 degrees F.
Grease and flour a 12 cup fluted tube pan and sprinkle the brown sugar evenly in the bottom.
Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches.
In a large mixing bowl, mix all of the CAKE ingredients and mix at low speed `til moistened, then at high speed for 2 min...
Pour the batter into the pan over the fruit and bake in pre-heated oven for 50 to 65 min. or `til wooden pick comes out clean. [Cake crust may become very dark so if necessary cover cake loosely with foil] Cool for at least 15 min. and remove from pan.

In a small bowl combine all of the SAUCE ingredients and mix `til well blended. Then with a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake...

In yet another small bowl, combine all of the ingredients (cool whip may be substituted for whipping cream) mix well `til soft peaks form...
Serve over the cake (preferably warm, but cool is not bad either)