1 can (15.25 ounces) sliced peaches in light syrup, undrained
1 cup sugar
1/2 cup peach schnapps (or orange juice)
1/4 cup orange juice
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding and pie filling
1 cup chopped pecans
2/3 cup vegetable oil
1 1/2 cups sifted powdered sugar
1. In a bowl, combine undrained peaches, sugar, peach schnapps and orange juice. Cover and let stand at room temperature for 24 hours.
2. Preheat oven to 350 degrees. Grease and flour a 10-cup fluted tube pan. Set aside. Drain peach slices, reserving liquid. Chop peach slices.
3. In a large 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 pan. Bake 40–45 minutes, or until a wooden toothpick inserted in the cake’s center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Meanwhile, in a small bowl, combine powdered sugar and 1/4 cup reserved liquid. Drizzle over warm cake. Cool completely.