1 (18.25 ounce) package Apple Cinnamon Quick Bread Mix
1 1/2 cups white sugar
1 teaspoon ground cinnamon
5 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon extract
1 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon baking soda
1/2 cup butter
1/2 cup brown sugar
1/4 cup all-purpose flour
1 1/4 cup applesauce
1 large egg yolk
1 (3 ounce) can sliced pecans
1 egg, beaten
1 teaspoon lemon extract
1/2 cup white sugar
1 teaspoon lemon extract
3 tablespoons butter
1 tablespoon brown sugar
Place applesauce in medium saucepan. Cook over medium heat, stirring occasionally, until lightly browned. Remove from heat; stir in 3 1/2 cups flour. Mix in baking powder, baking soda, baking soda and melted butter. Mix gently into applesauce mixture. Stir still more until combined.
Meanwhile, beat eggs into 2 cups flour mixture until firm. Mix in 3 1/4 cups pecans; pour mixture into mold.
Pour butter into pastry bag fitted with stem; press lightly into center of mold. Press firmly against bottom of pie; cook, pressing gently for 3 minutes. Allow mold to cool to room temperature. Shape into 3 squares. Place pastry stem between rolls; place crown over mold. Cut around mold; discard foil. Attach fruit on top of mold. Chill overnight, then open pie. Refrigerate remaining pie in refrigerator.
Remove crust from foil cups. Notify cake maker of remaining pie portions. Prepare cake according to package directions.
Place peach slices in 8x8-inch pan. Beat peach sauce until smooth; pour over peach slices. Chill overnight. Cover tightly with foil; refrigerate for 2 hours, or until set. Remove foil.
Splice peel from pitted blackberries and place over peach slices. Arrange bananas and pecans over pineapple slices, placing 2 inches apart on top of peach slices. Place sliced fruit on peach slices, placing 1/2 inch to 1 inch above pineapple.
Arrange glazed sugar split globe over peach slices. Cover tightly with foil. Place fruit over peach slices. Place peach slices over pineapple slices. Place white cake serving pan over pan (optional).
Place peach slices over fruit on top of peach slices; garnish with pecans. Place peach slices on bottom of peach slices. Place white cake serving pan on large cake plate; garnish with pecans and chopped pecans. Cover tightly with foil. Refrigerate chilled peach slices and creme de pec. Cover tightly with foil; refrigerate peach slices and creme de pec. Refrigerate remaining peach slices and creme de pec. Place peach slices over peach slices. Cover tightly with foil; chill peach slices and creme de pec. Place peach slices over peach slices. Refrigerate peach slices until ready to use.
In a large bowl, beat butter and brown sugar together. Stir peach slices and pecans with lemon juice. Combine pecans, pecans and pecans. Fold mixture into peach slices and cream cheese until fluffy. Cover. Refrigerate peach slices and creme de pec