Cake
1/2 cup brown sugar, firmly packed
1 (29 ounce) can sliced peaches, drained
8 maraschino cherries, cut into halves
1 (18.25 ounce) box yellow cake mix with pudding
1 small box vanilla instant pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup peach schnapps
1 tablespoon orange peel, grated
4 eggs

Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted Bundt pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches.

In a large mixing bowl, mix all of the cake ingredients at low speed until moistened, then at high speed for 2 minutes. Pour the batter into the pan over the fruit and bake for 50 to 65 minutes or until a wooden pick comes out clean. Cake crust may become very dark so, if necessary, cover cake loosely with foil. Cool for at least 15 minutes before removing from pan.

Sauce
2 tablespoons butter, melted
2 tablespoons peach schnapps
1/8 teaspoon cinnamon

In a small bowl combine all of the sauce ingredients and mix until well blended. With a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake.

Topping
1 cup whipping cream or 1 large container Cool Whip
1 teaspoon confectioners' sugar
2 tablespoons peach schnapps

In a small bowl, combine all of the ingredients. Beat until soft peaks form. Serve over the warm cake.

Can be served warm or cold.