Butter Pecan Peach Schnapps Cake

**Alyssa requested this cake for her birthday. Had to make four to have enough for everyone....



For Monica and Hannah!

This recipe was given to me by a lady named Leah Reagan in late 1995 or so...She was a dear friend.....

Butter Pecan Peach Schnapps Cake


1 c. Pecan halves
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant French vanilla pudding
4 eggs
1/2 c. water
1/2 c. Oil
1/2 c. Peach Schnapps

Preheat oven to 325 degrees. Grease a 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. While still in the pan prepare the glaze. Prick top. Drizzle smooth glaze evenly over top and down the inside of the pan sides right after the cake comes out of the oven. Allow cake to absorb glaze. Repeat until the entire batch of glaze is used. Cool, then invert onto a serving platter.

GLAZE:
1 stick butter
1/4 c. water
1 c. granulated sugar
1/4 c. peach schnapps


Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in peach schnapps. Pour over cake while cake is still hot from the oven.


*I use Baker's Joy only to grease/flour all of my cake pans.

** ALWAYS use real butter, not margarine.

***this recipe can be divided and make 2 smaller Bundt cakes.

****I peel the bottom crust closest to the center of the pan off so that the glaze sinks in better.