1 package Jello Vanilla Flavor Instant Pudding & Pie filling
4 whole Eggs
1 cup Chopped Pecans
2/3 cup Vegetable oil
1 1/2 cups Sifted Powdered Sugar
In glass jar or bowl combine undrained peaches, sugar, peach schnapps, and orange juice. Cover and let stand at room temperature for 24 hours.
Preheat oven to 350 degrees F. Grease and flour a 10-cup bundt pan. Set aside. Drain peach slices, reserving liquid. Chop peach slices.
In large mixing bowl combine cake mix, pudding mix, eggs, pecans, oil, chopped peaches, and 1/3 cup reserved liquid. Stir together until well combined. Pour into prepared bundt pan. Bake for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan.
Meanwhile, in small mixing bowl combine powdered sugar and 1/4 cup reserved liquid. Drizzle over warm cake. Cool completely.