It's all about navels.

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The term "navel" typically refers to the central, slightly depressed, scar-like structure on the abdomen, often colloquially called the "belly button." It is located at the center of the belly, about midway between the chest and the pelvis. The scientific name for the navel is the "umbilicus."

The navel is a remnant of the umbilical cord that connected a developing fetus to its mother's placenta in the womb. The umbilical cord provided essential nutrients and oxygen to the fetus and removed waste products. After a baby is born, the umbilical cord is clamped and cut, leaving a small stump on the baby's abdomen. In the following days and weeks, this stump dries up and falls off, leaving behind a small scar, which is what we commonly refer to as the navel or belly button.

The appearance of the navel can vary from person to person, depending on factors such as the way the umbilical cord was cut, how the scar healed, and the individual's body shape and size. Some navels are innie-shaped, where the scar is indented into the abdomen, while others are outie-shaped, where the scar protrudes slightly from the belly.

The navel has no physiological function after birth, but it has cultural and symbolic significance in various societies. It is sometimes regarded as a unique and personal feature on an individual's body and can even be considered an erogenous zone for some people.

In addition to its association with the belly button, the term "navel" is also used in botanical terms to refer to the center or core of certain fruits, like navel oranges, where a small secondary fruit develops within the larger one, resembling a navel or belly button.

Fuzzy Navel Cake 

1 (18.25 ounce) box yellow cake mix, without pudding added 
1/2 cup vegetable oil 
2 (3 1/2 ounce) boxes vanilla instant pudding 
4 eggs 
3/4 cup peach schnapps 
1/2 cup orange juice 
1/2 tsp orange extract 

TOPPING 
4 tbs peach schnapps 
2 tbs orange juice 
1 cup powdered sugar 

Preheat oven to 350 degrees. grease a 9 1/2" Bundt pan. In a large mixing
bowl, combine cake mix, oil, pudding, eggs, schnapps, orange juice and
orange extract. beat for 2 minutes with electric mixer. Pour batter into
Bundt pan and bake 50 minutes or until cake springs back when lightly
touched. Remove from oven and prepare topping while cake is hot. Mix
topping ingredients well. Using a small skewer, poke holes into the cake
and pour topping over the hot cake. Allow to cool at least 2 1/2 hours. 
Invert cake onto serving plate and serve. 

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