Beat the eggs with the 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 peaches and chopped pecans.
Spoon the batter into a greased and floured Bundt pan.
Bake at 325 degrees for 55-60 minutes.
Cool on a rack for 15 minutes; invert to cool completely .
Serve with a vanilla glaze or dust with confectioner's sugar.