It's all about navels.

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The term "belly button" is a colloquial name for the navel, which is the scar left behind after the umbilical cord is cut and detached from a newborn baby's abdomen shortly after birth. The scientific term for the belly button is the "umbilicus."

During pregnancy, the umbilical cord serves as the lifeline between the developing fetus and the mother. It supplies essential nutrients and oxygen from the mother's placenta to the baby, as well as removes waste products. Once the baby is born, the umbilical cord is clamped and cut, leaving a small stump on the baby's abdomen.

In the days following birth, the stump gradually dries up and falls off, leaving a small depression or scar on the baby's belly. This scar is what we commonly refer to as the "belly button" or "navel." Its shape often resembles a small indentation, similar to the appearance of a button.

The term "belly button" is likely derived from the fact that the navel is located on the belly, which is the front part of the torso. Its association with a "button" may be due to its small and round appearance, reminiscent of a button on clothing.

The navel or belly button has no physiological function after birth and is considered a vestigial structure, meaning it is a remnant of a structure that served a purpose in the past but is no longer necessary for the organism's survival. While it may not have any biological significance, the belly button has cultural and symbolic importance in various societies and is sometimes regarded as a unique and personal feature on an individual's body.

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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