5 to 6 nectarines, peeled , finely chopped, abour 2 1/2 to 3 cups finely chopped
3/4 cup peach nectar or apricot nectar
1/4 cup oil
4 large eggs
1 tsp. cinnamon
1 box yellow cake mix or vanilla cake mix
1 cup chopped pecans
In a mixing bowl using an electric mixer, beat the eggs with oil and peach nectar until blended.
Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
Beat in the finely chopped nectarines and chopped pecans.
Spoon the batter into a greased and floured Bundt pan and bake at 325 degrees for 55 to 60 minutes.
Cool on a rack for 15 minutes; invert to cool completely.
Not a NESTLÉ®-tested recipe.