1 (18.25 ounce) package yellow cake mix
2 1/2 cups milk
1 1/2 teaspoons evaporated milk
2 egg whites
3/4 teaspoon grated lemon zest
1 egg
1 (15 ounce) can crushed pineapple, drained
2 1/2 cups diced peaches
1/2 cup butter, softened
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups pineapple juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large saucepan, combine cake mix, milk and evaporated milk. Bring to a boil and stir. Reduce heat to low and cook about 20 minutes or until a tester inserted in the center of the cake comes out clean.
Stir lemon zest and lemon juice into peach mixture while stirring occasionally. Finally, stir the pineapple into peach mixture and stir into peach mixture.
Spread batter evenly in prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn oven off and let cool.
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