This is a little something that my friend Rina and I like to call Happy Cake. I had to go and find it on my old recipes page because I am always loosing this when I want it!

I made this without the two garnish toppings last time, and it was perfectly divine without them.

• 1/2 cup firmly packed bown sugar
• 1 29 ounce can sliced peaches, drained

Spray Bundt pan with Pam cooking spray. Sprinkle brown sugar in grooves of pan and add sliced peaches and maraschino cherries.

• 1 pkg Pillsbury yellow cake mix
• 1/2 cup oil
• 1 (3 1/2 oz) pkg instant vanilla pudding
• 1/4 cup peach Schnapps
• 3/4 cup orange juice
• 4 eggs

Combine above ingredients; mix at low speed until moistened. Beat for 2 minutes at high speed. Stir in last minute by hand 1 tablespoon orange peel. Pour over peach slices and bake at 350 degrees F for 45 to 60 minutes. Cool for 15 minutes, inverted. Remove from pan.

• 2 tablespoons melted butter
• 1/8 teaspoon cinnamon
• 2 tablespoons peach Schnapps

Mix ingredients together and drip over cool cake.

• 1 cup whipping cream
• 2 Tablespoon peach Schnapps
• 1 tablespoon powdered sugar

Can freeze the cake before adding garnish.