Heat oven to 350 degrees Fahrenheit. Generously grease a 10-cup bundt pan with baking spray (cooking spray with added flour).

In a small saucepan, combine sugar, water, and creme de peche; bring to a boil. Cook for five minutes to thicken slightly. Cool completely.

In a large mixing bowl, combine flour, sugar, vanilla pudding powder, baking powder, baking soda and salt; mix well. Add eggs, oil, orange juice, vanilla bean paste. Using a handheld mixer, mix on medium speed until the batter is smooth and lump-free. Pour into the greased pan. Bake on the middle rack for 50 to 55 minutes or until a toothpick comes out clean. Transfer to a wire rack and brush on a few layers of syrup. Cool cake for 15 minutes before flipping onto a serving plate. The cake should slide right out; a small prayer helps.

Continue brushing a few more layers of syrup to the top of the cake. Cool completely.

In a small mixing bowl, combine the powdered sugar and creme de peche. Mix until smooth and icing can be drizzled, add a splash of more liqueur if glaze is too thick. Drizzle over the cake. Garnish with ground pistachios.