This decadent Fuzzy Naval Cake is a show-stopping dessert that combines the simplicity of a cake mix with the depth of homemade baking. The secret lies in the overnight soak: sliced peaches macerate in peach schnapps, sugar, and orange juice, creating an intensely flavored fruit mixture that infuses the batter with moisture and aroma. The addition of vanilla pudding mix and chopped pecans ensures a tender crumb and satisfying crunch. Topped with a simple powdered sugar glaze made from the reserved soaking liquid, this Bundt cake is perfect for Sunday brunches, potlucks, or any occasion calling for a sweet, comforting finish. It’s rich, fruity, and incredibly easy to assemble.
Fuzzy Naval Cake
Description
This decadent Fuzzy Naval Cake is a show-stopping dessert that combines the simplicity of a cake mix with the depth of homemade baking. The secret lies in the overnight soak: sliced peaches macerate in peach schnapps, sugar, and orange juice, creating an intensely flavored fruit mixture that infuses the batter with moisture and aroma. The addition of vanilla pudding mix and chopped pecans ensures a tender crumb and satisfying crunch. Topped with a simple powdered sugar glaze made from the reserved soaking liquid, this Bundt cake is perfect for Sunday brunches, potlucks, or any occasion calling for a sweet, comforting finish. It&# 226;ÂÂs rich, fruity, and incredibly easy to assemble.Ingredients
Directions
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In a glass bowl or container, combine the sliced peaches, peach schnapps, granulated sugar, and orange juice.
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Cover the container and refrigerate for 24 hours to allow the peaches to soak and the flavors to meld.
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Preheat your oven to 350ðF (175ðC). Grease and flour a Bundt pan thoroughly.
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Drain the soaked peaches, reserving the liquid. Chop the soaked peaches if they are large.
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In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, chopped pecans, 1 cup of the chopped soaked peaches, and 1/2 cup of the reserved soaking liquid.
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Beat the mixture on medium speed until well blended and smooth.
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Pour the batter into the prepared Bundt pan, spreading it evenly.
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Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake bakes, prepare the glaze by mixing the remaining reserved peach liquid with the powdered sugar until smooth.
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Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
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Pour the glaze over the warm cake, allowing it to drizzle down the sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1756.7kcal
- % Daily Value *
- Total Fat 90.5g140%
- Saturated Fat 13.6g68%
- Cholesterol 186.5mg63%
- Sodium 69.7mg3%
- Total Carbohydrate 237.2g80%
- Dietary Fiber 19.7g79%
- Sugars 192.9g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions: If you wish to make this non-alcoholic, you can substitute the peach schnapps with additional peach nectar or water, though the flavor will be milder.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Variations: You can swap the yellow cake mix for a white or lemon cake mix to change the flavor profile. For a nut-free version, omit the pecans or substitute with more chopped peaches.
Tip: Ensure your Bundt pan is heavily greased and floured, or use a non-stick baking spray with flour, to prevent the cake from sticking due to the high sugar content.
