Fuzzy Navel Cake I

Dairy Free
Health score
2%
Fuzzy Navel Cake I
45 min.
10
552kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: the Fuzzy Navel Cake! This scrumptious cake is not only a feast for the eyes but also a treat for the taste buds, combining the refreshing flavors of peach and orange in every bite. Perfect for gatherings or a cozy family dinner, this dairy-free dessert is sure to impress your guests and leave them asking for seconds.

Imagine a moist, fluffy cake infused with the vibrant essence of peach schnapps and orange juice, complemented by the crunch of pecans and the sweetness of sliced peaches. The preparation is a breeze, taking just 45 minutes of your time, and the result is a stunning Bundt cake that looks as good as it tastes. With each slice, you’ll experience a delightful balance of flavors that evoke the warmth of summer, making it an ideal choice for any occasion.

Whether you’re celebrating a special event or simply treating yourself, the Fuzzy Navel Cake is a must-try. Its unique combination of ingredients and easy-to-follow steps make it accessible for bakers of all skill levels. So, gather your friends and family, and get ready to enjoy a slice of this heavenly dessert that’s sure to become a new favorite in your recipe collection!

Ingredients

  • 1.5 cups powdered sugar 
  •  eggs 
  • 3.5 ounce vanilla pudding instant
  • 0.3 cup orange juice 
  • 0.5 cup peach schnapps 
  • 15 ounce peaches drained sliced canned
  • cup pecans chopped
  • 0.7 cup vegetable oil 
  • cup granulated sugar white
  • 18.3 ounce cake mix yellow

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • kugelhopf pan

Directions

  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.
  3. Drain peaches and reserve the liquid. Chop the peaches.
  4. In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches.
  5. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans.
  6. Mix well and pour into a 10 inch Bundt pan.
  7. 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.
  8. In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar.
  9. Mix well and drizzle over cake.

Nutrition Facts

Calories552kcal
Protein4.1%
Fat23.24%
Carbs72.66%

Properties

Glycemic Index
17.23
Glycemic Load
15.81
Inflammation Score
-4
Nutrition Score
9.7004347365835%

Flavonoids

Cyanidin
1.99mg
Delphinidin
0.79mg
Catechin
2.88mg
Epigallocatechin
1.06mg
Epicatechin
1.08mg
Epigallocatechin 3-gallate
0.38mg
Eriodictyol
0.01mg
Hesperetin
0.74mg
Naringenin
0.13mg
Kaempferol
0.09mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:552.18kcal
27.61%
Fat:14.1g
21.69%
Saturated Fat:2.52g
15.78%
Carbohydrates:99.16g
33.05%
Net Carbohydrates:96.79g
35.2%
Sugar:75.16g
83.51%
Cholesterol:65.47mg
21.82%
Sodium:470.8mg
20.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.59g
11.18%
Manganese:0.62mg
31.17%
Phosphorus:236.04mg
23.6%
Vitamin B1:0.21mg
14.29%
Vitamin B2:0.24mg
13.98%
Calcium:129.91mg
12.99%
Folate:50.26µg
12.57%
Selenium:8.59µg
12.27%
Copper:0.22mg
11.07%
Iron:1.85mg
10.26%
Fiber:2.38g
9.51%
Vitamin E:1.36mg
9.09%
Vitamin B3:1.71mg
8.53%
Vitamin K:8.56µg
8.15%
Zinc:0.97mg
6.45%
Vitamin B5:0.63mg
6.29%
Magnesium:24.56mg
6.14%
Vitamin C:4.96mg
6.02%
Vitamin B6:0.11mg
5.29%
Vitamin A:252.17IU
5.04%
Potassium:160.32mg
4.58%
Vitamin B12:0.21µg
3.47%
Vitamin D:0.35µg
2.35%
Source:Allrecipes