Fuzzy Navel Cake with Fresh Berries


1 box yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
½ cup applesauce
4 eggs
¾ cup peach schnapps
½ cup orange juice
½ teaspoon orange extract

Liqueur Mixture
4 Tbsp peach schnapps
2 Tbsp orange juice
½ cup confectioners sugar, sifted

Fresh Berry Sauce
½ cup peach schnapps
½ cup orange juice
½ cup confectioners sugar
2 teaspoon cornstarch
1 (14 oz) can sliced peaches, drained and chopped
2 cups fresh berries (raspberries, blueberries, blackberries)


Preheat oven to 350 degrees. Grease and lightly flour a 9-inch Bundt pan.

Place cake mix and instant pudding mix in a large bowl. In a separate bowl, gently blend together applesauce, eggs, peach schnapps, orange juice, and orange extract. Add the wet ingredients to the dry ingredients and beat with an electric mixer until well blended.

Pour mixture into the prepared Bundt pan. Bake 45 to 50 minutes or until cake springs back when lightly touched.

Liqueur Mixture
Combine 4 tablespoons peach schnapps, 2 tablespoons orange juice, and ½ cup confectioners sugar. While cake is still warm in pan, poke holes in cake; pour liqueur mixture over. Allow cake to cool in pan at least 2 hours before removing.

Fresh Berry Sauce
In a medium saucepan, combine ½ cup peach schnapps, ½ cup orange juice , ½ cup confectioners sugar and 2 teaspoons cornstarch; bring to a boil. Remove from heat; add extract, peaches and fresh berries. Top each slice with berry sauce and Cool Whip.

Yield: 16 servings. About 300 calories; 5 grams fat.