This recipe from my mother-in-law was jotted down on an envelope for the "Football News" magazine. I wish there were a date, but I would imagine this recipe sounds like it's from the 70's or 80's when Bundt cakes were really popular.
1 (1lb. 13 oz) can ch peaches, drain & save liquid for frost.
1/2 c. peach tree schnapps
1/4 c. orange juice
1 c sugar
Combine all ingred. in glass container & refrig. for 24 hrs. covered.
1 pkg. deluxe yellow cake mix
1 pkg. vanilla pudding mix, instant
4 eggs beaten
2/3 c. oil
1 c. ch. pecans
Mix above ingred. including peach marinade ingred. & mix well. Fold in pecans. Place in greased & floured Bundt pan 350 -40 min. Take liquide saved from peaches & measure 1/4 c. to 1 1/2 c. powdered sugar. Mix well & glaze cake. Serves 12/15