1/2 c. brown sugar, packed
1 (29 oz.) can peach slices, drain thoroughly
Approx. 15 maraschino cherries, halved
1 pkg. yellow cake mix with pudding added
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
3/4 c. orange juice
4 eggs
1 tsp. grated orange rind
1/8 tsp. cinnamon
2 tbsp. powdered sugar
1/2 c. of vegetable oil
1/4 c. of peach flavored Schnapps
2 tbsp. of butter, melted
1 c. of heavy whipping cream

Preheat oven to 350 degrees. Grease and flour a 12 cup fluted tube pan.

Sprinkle brown sugar evenly into pan. Arrange peach slices in grooves of pan, over brown sugar. Place cherry halves between each slice. In a large bowl, combine cake mix, pudding mix, orange juice, oil, eggs, and 1/4 cup Schnapps.

Mix on low speed of mixer until moistened. Then beat 2 minutes at high speed. Pour into pan carefully over peaches. Bake for 50 to 65 minutes or until cake tests done. Crust may turn dark. If necessary, place a sheet of foil loosely over pan to reduce rate of browning. Remove from oven. Let stand in pan for 15 minutes. Turn cake out on rack.

In a small bowl combine melted butter, 2 tablespoons of Schnapps and cinnamon. Carefully pierce top of cake with long tonged fork between peach slices. (Spoon WARM butter mixture) into holes in cake. Whip cream until soft peaks form. Add powdered sugar and 2 tablespoons Schnapps. Continue beating until stiff. Serve over slices of cake. Makes 16 servings.