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.