Peach Base:
1 16-ounce can sliced cling peaches (drain and chop)
1/2 Cup Peach Schnapps
1 Cup sugar
Cake:
1 package deluxe yellow cake mix
1 package instant vanilla pudding
4 eggs
2/3 Cup oil
1 Cup chopped peaches from peach base (above)
1/2 cup liquid from peach base (above)
1 Cup chopped pecans
INSTRUCTIONS:
Combine the ingredients for the peach base. Place in covered glass container and refrigerate for 24 hours. Shake or mix occasionally.
Mix all cake ingredients (except nuts) with hand mixer on high for 3 to 5 minutes. Fold in pecans. Turn into greased and well floured Bundt pan. Bake at 350 degrees for 50 to 60 minutes.
Cool cake well before turning out onto plate.
Glaze topping: Add about 1/4 cup liquid from peaches to 1 cup powdered sugar and drizzle over completely cooled cake.
