TOPPING:

1/2 c. firmly packed brown sugar
1 (29 oz.) can sliced peaches, drained
8 maraschino cherries, cut in half

CAKE:

1 pkg. Pillsbury Plus yellow cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding
3/4 c. orange juice
1/2 c. oil
1/4 c. peach flavored schnapps
1 tbsp. grated orange peel
4 eggs

SYRUP:

2 tbsp. butter, melted
2 tbsp. peach flavored schnapps
1/8 tsp. cinnamon

GARNISH:

1 c. whipping cream
1 tbsp. confectioners' sugar
2 tbsp. peach flavored schnapps

To prepare topping, preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan. Sprinkle brown sugar evenly in bottom of pan. Arrange peach slices in grooves of pan. Place cherry halves between peach slices.

To prepare cake, in large bowl, combine cake and pudding mixes, orange juice, oil, 1/4 cup each peach schnapps, orange peel and eggs. Beat at low speed until moistened. Beat two minutes at high speed. Carefully pour batter into pan over fruit.

Bake at 350 degrees for 50 to 65 minutes or until toothpick inserted in center comes out clean. (Cake crust may be very dark. Check cake about 45 minutes into baking and if necessary, cover loosely with foil to prevent further browning.) Cool 15 minutes. Remove from pan.

To prepare syrup, in small bowl combine melted butter, 2 tablespoons peach schnapps and cinnamon. Carefully pierce top of cake with long tined fork between peach slices. Spoon warm butter mixture over top of warm cake.

To prepare garnish, in small bowl beat whipping cream until soft peaks form. Add confectioners' sugar and 2 tablespoons peach schnapps; beat until stiff. Serve whipped cream with slices of warm or cool cake.