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Fuzzy Navel Cake

1 (18.25 ounce) box yellow cake mix, without pudding added
1/2 cup vegetable oil
2 (3 1/2 ounce) pkgs. Instant Vanilla Pudding Mix
4 large eggs
3/4 cup Peach Schnapps
1/2 cup Orange Juice
1/2 tsp Orange Extract

4 tablespoons Peach Schnapps
2 tablespoons orange juice
1 cup Powdered Sugar

Preheat oven to 350 degrees F. Grease a 9 1/2" Bundt pan. In a
large mixing bowl, combine cake mix, oil, pudding, eggs, schnapps,
orange juice and orange extract. Beat for 2 minutes with electric
mixer. Pour batter into Bundt pan and bake 50 minutes or until
cake springs back when lightly touched. Remove from oven and
prepare topping while cake is hot. Mix topping ingredients well.
Using a small skewer, poke holes into the cake and pour topping
over the hot cake. Allow to cool at least 2 1/2 hours. Invert
cake onto serving plate and serve.

Notes: I also substitute nonfat yogurt or nonfat mayonnaise for
the oil in this recipe and replace the eggs with Egg Beaters. I
have done a number of variations on this theme. The Duncan Hines
cake mixes are great for this. You can also use any basic yellow
cake recipe and experiment. If you prefer to exclude the alcohol,
just substitute a juice or liquid that corresponds.


Substitutions/Variations:

Lime cake mix with limeade and tropical schnapps.

Pineapple cake mix with rum, pineapple juice, and coconut.

Orange cake mix with Triple Sec, or any of the other orange liquors,
and orange juice.

Strawberry cake mix with tequila or rum and strawberry margarita
mix.

French Vanilla cake mix with Amaretto and lemonade.

Lemon cake mix with Bacardi Limon and lemonade.

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