-FOR THE CAKE-
1/2 c Brown sugar [firmly packed]
1 cn (29oz) Sliced peaches
[drained]
8 Maraschino cherries [halved]
1 Yellow cake mix w/pudding
(18/oz)
1 3/oz vanilla instant pudding
Mix
3/4 c Orange juice
1/2 c Oil
1/4 c Peach schnapps
1 tb Orange peel [grated]
4 Eggs
FOR THE SAUCE
2 tb Butter [melted]
2 tb Peach schnapps
1/8 ts Cinnamon
FOR THE TOPPING
1 c Whipping cream *or*
1 lg Tub CoolWhip
1 ts Confectioner’s sugar
2 tb Peach schnapps
Pre-heat oven to 350o… To make the cake… 1) Grease and flour a 12c
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… 2) In a large mixing
bowl, mix all of the CAKE ingredients and mix @ low speed `til moistened,
then @ high speed for 2 min… 3)
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… To make the sauce… 4) 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… To make the
topping… 5) In yet another small bowl, combine all of the
ingredients (cool whip may be substituted for whipping cream) mix well `til
soft peaks form… 6) Serve over the cake (preferably warm, but cool is not
bad either)
From
Yields
1 Cake