Fuzzy Navel Upside Down Cake

Cake:
1/2 Cup Brown Sugar (firmly packed)
1 (29 oz.) Can Sliced Peaches, drained
8 Maraschino Cherries (halved)
1 Yellow Cake Mix with Pudding (18 oz.)
1 Cup of Watkins Vanilla Dessert Mix (Pudding / Prepared)
1/2 Cup Orange Juice
1/2 teas. Watkins Peach Extract
1/2 Cup Watkins Original Grapeseed Oil
1/4 Cup Peach Schnapps
1 Tbsp. Watkins Grated Orange Peel
4 Eggs

Sauce:
2 Tbsp. Melted Butter
2 Tbsp. Peach Schnapps
1/2 teas. Watkins Peach Extract
1/8 teas. Watkins Cinnamon

Topping:
1 Cup Whipping Cream or 1 Large Tub of Cool Whip
1 teas. Confectioner's Sugar
2 Tbsp. Peach Schnapps
1/2 teas. Watkins Peach Extract

Cake:
Pre-heat oven to 350 degrees F.  To make the cake, spray a 12-cup fluted tube pan with Watkins Cooking Spray 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.

In a large mixing bowl, mix all of the CAKE ingredients and mix at low speed until moistened, then at high speed for 2 minutes. Pour the batter into the pan over the fruit and bake in pre-heated oven for 50 to 65 minutes or until wooden pick comes out clean. (Cake crust may become very dark so if necessary cover cake loosely with foil.) Cool for at least 15 minutes and remove from pan.

Sauce:
In a small bowl combine all of the SAUCE ingredients and mix until 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.

Topping:
In yet another small bowl, combine all of the ingredients (Cool Whip may be substituted for whipping cream) mix well until soft peaks form. Serve over the cake (preferably warm, but cool is not bad either).

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© Copyright 1999 The Rising Stars Team  


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