Nanas Fuzzy Navel Cake Recipes

FUZZY NAVEL CAKE

Fuzzy Navel Cake image

This cake is delicious! There is another cake at 'Zaar with the same name, but the ingredients are entirely different. The Peach Schnaaps really makes a difference.

Provided by keen5

Categories Dessert

Time 1h

Yield 1 bundt cake

Number Of Ingredients 10

Ingredients

1 (18 ounce) box yellow cake mix
1/2 cup vegetable oil
1 (6 ounce) package vanilla instant pudding mix
4 eggs
3/4 cup peach schnapps
1/2 cup orange juice
1/2 teaspoon orange extract
4 tablespoons peach schnapps
2 tablespoons orange juice
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 4644.6, Fat 189.5, SaturatedFat 30, Cholesterol 856.2, Sodium 6083.6, Carbohydrate 693.7, Fiber 5.9, Sugar 511.1, Protein 48.7

NANA'S FUZZY NAVEL CAKE

Nana's Fuzzy Navel Cake image

Found this recipe in the country register newspaper. A newspaper that comes out in both Manitoba and Saskatchewan every month or so. There is no schnapps in this recipe and I take it that is why its Nana's. I have not made this cake, but want to keep it in my cookbook. The servings etc. are not given so I am just guessing. Also guessing on the pie filling and instant pudding size.

Provided by cookalot 2

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) box orange cake mix
1 (24 ounce) can peach pie filling
2 eggs
1/2 cup sour cream
1 (16 ounce) can crushed pineapple
1 (8 ounce) package instant vanilla pudding
1 (8 ounce) package softened cream cheese
8 ounces Cool Whip
1/2 cup toasted shredded coconut

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.

Nutrition Facts : Calories 455.8, Fat 20.7, SaturatedFat 11.8, Cholesterol 61.1, Sodium 639.3, Carbohydrate 63.9, Fiber 0.9, Sugar 47.6, Protein 5.2

FUZZY NAVEL CAKE RECIPE

Fuzzy Navel Cake Recipe image

Provided by á-6711

Number Of Ingredients 10

Ingredients

1 (15 oz ) can sliced peaches, drained
1 cup white sugar
1 (18.25 oz) package yellow cake mix
1 (3.5 oz) package instant vanilla pudding
4 eggs
1 cup chopped pecans
1 1/2 cups confectioner's sugar
1/2 cup peach schnapps
1/4 cup orange juice
2/3 cup vegetable oil

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.

FUZZY NAVEL CAKE

Fuzzy Navel Cake image

This is an adult only cake because of the schnapps but a good one.

Provided by Adrienne May

Categories Cakes

Time 55m

Number Of Ingredients 12

Ingredients

1 yellow cake mix
1 vanilla pudding small box
3/4 c peach schnapps
1/2 c canola oil
1/2 c orange juice
4 eggs
1/2 tsp orange extract
1/2 tsp grated orange zest
GLAZE
1 c confectioners' sugar
4 Tbsp orange juice
2 Tbsp peach schnapps

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.

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