Fuzzy Navel Cake I

• 1 (15 ounce) can sliced peaches, drained
• 1/2 cup peach schnapps
• 1 cup white sugar
• 1/4 cup orange juice
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 2/3 cup vegetable oil
• 1 cup chopped pecans
• 1 1/2 cups confectioners' sugar

1. In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.
3. In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.
4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.

peaches, peach schnapps, white sugar, orange juice, yellow cake, vanilla pudding, eggs, vegetable oil, pecans, sugar

Taken from www.allrecipes.com/recipe/8456/fuzzy-navel-cake-i/ (may not work)