Preheat oven to 325° F.

Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.

For making it in a sheet pan blend the peaches and put them on the greased pan before the batter.

Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of pan. Set aside.

Using an electric mixer on medium speed, beat oil, egg whites, Big Peach Liqueur and remaining can of peaches with syrup, in a large bowl about 30 seconds or until smooth.

Add cake mix and beat according to package directions.

Pour batter carefully over peach slices in prepared pan.

Bake 60 to 65 minutes or until wooden pick inserted in center of cake comes out clean.

Place pan on wire rack to cool completely.