Fuzzy Navel Cake II

Dairy Free
Health score
1%
Fuzzy Navel Cake II
75 min.
10
512kcal

Suggestions


Indulge in the delightful flavors of the Fuzzy Navel Cake II, a dessert that perfectly captures the essence of summer in every bite. This dairy-free cake is not only a treat for the taste buds but also a feast for the eyes, making it an ideal centerpiece for any gathering. With its vibrant peach and orange notes, this cake is reminiscent of a refreshing cocktail, bringing a playful twist to your dessert table.

What sets this cake apart is its unique blend of ingredients, including peach schnapps and fresh peaches, which create a moist and flavorful cake that is sure to impress your guests. The addition of instant vanilla pudding mix ensures a tender crumb, while the luscious frosting made from confectioners' sugar and margarine adds a sweet finishing touch that complements the fruity flavors beautifully.

Ready in just 75 minutes, this cake serves 10 and is perfect for celebrations, potlucks, or simply as a sweet treat to enjoy at home. With each slice, you’ll experience a delightful balance of sweetness and fruitiness, making it a memorable dessert that everyone will love. So gather your ingredients, preheat your oven, and get ready to bake a cake that will have everyone asking for seconds!

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • toothpicks
  • kugelhopf pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth.
  2. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.
  3. Pour batter into prepared pan.
  4. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still hot.
  5. Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture.
  6. Pour over hot cake.

Nutrition Facts

Calories512kcal
Protein3.7%
Fat19.41%
Carbs76.89%

Properties

Glycemic Index
16.23
Glycemic Load
15.76
Inflammation Score
-4
Nutrition Score
7.3639129970385%

Flavonoids

Cyanidin
0.82mg
Catechin
2.09mg
Epigallocatechin
0.44mg
Epicatechin
1mg
Epigallocatechin 3-gallate
0.13mg
Eriodictyol
0.01mg
Hesperetin
0.74mg
Naringenin
0.13mg
Kaempferol
0.09mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:512.29kcal
25.61%
Fat:10.81g
16.63%
Saturated Fat:2.8g
17.48%
Carbohydrates:96.38g
32.13%
Net Carbohydrates:95.05g
34.56%
Sugar:73.6g
81.78%
Cholesterol:65.47mg
21.82%
Sodium:515.32mg
22.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.64g
9.28%
Phosphorus:207.12mg
20.71%
Vitamin B2:0.23mg
13.26%
Calcium:123.91mg
12.39%
Folate:47.92µg
11.98%
Selenium:8.16µg
11.66%
Vitamin B1:0.14mg
9.53%
Vitamin E:1.39mg
9.25%
Vitamin A:449.06IU
8.98%
Iron:1.57mg
8.72%
Vitamin B3:1.58mg
7.9%
Vitamin K:8.18µg
7.79%
Manganese:0.13mg
6.64%
Vitamin C:4.85mg
5.88%
Vitamin B5:0.54mg
5.4%
Fiber:1.32g
5.29%
Copper:0.09mg
4.51%
Vitamin B6:0.08mg
4.17%
Vitamin B12:0.21µg
3.57%
Potassium:117.73mg
3.36%
Zinc:0.47mg
3.15%
Magnesium:11.54mg
2.88%
Vitamin D:0.35µg
2.35%
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