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

Heat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan. Sprinkle brown sugar evenly in bottom of prepared pan. Arrange peach slices in grooves of pan (one slice in each flute) over brown sugar. Place a cherry half between each peach slice.

CAKE:

1 pkg. yellow cake mix with pudding in the mix
1 (3 1/2 oz.) pkg. vanilla instant pudding
3/4 c. orange juice
1/2 c. vegetable oil
1/4 c. peach schnapps
1 tbsp. grated orange peel
4 eggs

Combine ingredients in large mixer bowl and beat 2 minutes at medium speed. Pour batter in pan over fruit. Bake for 65 minutes or until toothpick comes out clean. (Crust may darken - if necessary cover cake loosely with foil.) Cool 15 minutes in pan before removing.

SAUCE:

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

Combine in small bowl. With a long-tined fork carefully pierce top of cake between peach slices. Spoon warm sauce over cake.

TOPPING:

1 c. whipping cream
1 tbsp. powdered sugar
2 tbsp. peach schnapps

In small bowl beat whipping cream until soft peaks form. Add powdered sugar and schnapps. Beat until stiff. Serve with warm or cool cake. NOTE: This makes a pretty cake to take with. Very moist.