Fuzzy Navel Cake

My good friend recently contacted me to bake an elegant, Tiffany-style cake for her sister’s bridal shower.  Since the shower was adults only, we decided to have some fun and do a cake based off of a Fuzzy Navel Drink.

I am not a huge Fuzzy Navel fan, but I could not get enough of this cake!  The peach and orange flavors of the cake are mirrored in the butter cream, creating a marvelous combination of flavors.

Fuzzy Navel Cake
Adapted from The Cake Mix Doctor

1 package plain yellow cake mix
1 package vanilla instant pudding
¾ cup peach schnapps
½ cup canola oil
½ cup orange juice
4 large eggs
½ tsp orange extract

Preheat the oven to 350 degrees F and grease two 8-inch pans with non-stick spray.

Combine all of the ingredients in the bowl of a stand mixer.  Beat on medium until the mixture is smooth, 3-5 minutes.

Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Move the cakes to wire racks and cool in the pan for 10 minutes.  Then run a knife along the edges of the pan to loosen, and flip the cakes out of the pans.  Cool the cakes completely.

Makes  two 8-inch cake layers

Fuzzy Navel Butter Cream
An Amy’s Cooking Adventures Original Recipe

1 cup Crisco shortening
4 cups (1 lb) confectioner’s sugar
1 tbsp meringue powder
2 tbsp peach schnapps
3 tbsp warm water
1 tsp orange extract
Dash of salt
Gel food coloring, optional (I used Wilton, Sky Blue)

Combine all ingredients, except for the coloring, into the bowl of a stand mixer.  Mix on low until the ingredients are mixed.  Switch the speed to medium and mix for 1-2 minutes or until fluffy.  Stir in the food coloring.

Makes enough icing for one 8-inch cake


  1. Now that's a fun adult concoction. Boozy bites can be a blast

  2. Such a gorgeous cake, and I love the bling on the cake:)

  3. This cake is utterly beautiful :D
    You captured her wishes perfectly!

    Choc Chip Uru


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