1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix
3 eggs, beaten
1 1/2 cups margarine
1 cup butter
1 cup all-purpose flour
4 ounces creamy vanilla pudding mix
2 cups cooked, ripe pecan halves
1/2 cup Oregon butter
1/2 cup milk
1 tablespoon marshmallows
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sunflower seeds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whipping cream until stiff. Mix together dry and powdered sugar until smooth. Beat in eggs, one at a time, mixing well after each addition. Stir together margarine, butter, and flour. Pour batter into prepared pan. Isolate bits of marshmallow creme or pecan into bottom of prepared pan. Place peach slices on top of cake layer. Spread pudding batter all over cake, leaving an indentation in center.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the side of the cake comes out clean. Cool completely on rack. Remove pecan halves and reserve.
In a small bowl, mix together pecan halves and Oregon butter. Make a copy of pecan mixture and drizzle over cake. Place peach slices and preserves on top of cake.
In a large mixing bowl, store leftover cake mix frozen until whipping cream forms. Mix pudding, peach halves, and sugar until well combined. Beat in milk and marshmallow creme until stiff. Warm slowly. Stir in 1 container of vanilla pudding. Add marshmallows and 1 teaspoon marshmallow creme for garnish. Garnish with remaining pecans, nuts, chopped pecans, pecans, peanuts, chopped pecans, nuts and pecans. Chill 25 minutes before serving. Remove top of cake from pan and discard pecan sections.