Fuzzy Navel Cake
Cake Ingredients:
Vegetable spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (5.1 ounces) vanilla instant pudding mix
3/4 cup peach schnapps
1/2 cup vegetable oil
1/2 cup orange juice
4 large eggs
1/2 teaspoon orange extract

Glaze Ingredients:
1 cup confectioner's sugar, sifted
4 Tablespoons Orange Juice
2 Tablespoons peach schnapps

Place the oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12 cup bundt pan with the vegetable spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place cake mix, pudding mix, peach schnapps, oil, orange juice, eggs, and orange extract in a large mixing bowl. Blend until the is thick and smooth. Pour the batter into the prepared pan. Place it in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, about 45- 50 minutes. Remove pan from oven and place it on a wire rack to cool for 20 minutes. Run a knife along the edge of the cake and invert it onto a serving plate.

Prepare the glaze. Place the sugar, orange juice, and peach schnapps in a small mixing bowl. Stir well until combined.

Poke hole in the top of the cake with a toothpick. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.

Storing:
Store covered in plastic wrap or under a cake dome for up to 4 days. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Tip: You can also use a loaf pan or 9 inch cake pan.