1 cup peach zests
2 cups white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
5 tablespoons margarine, melted
1 egg, beaten
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 (10 ounce) package frozen whipped topping, thawed
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 (10 ounce) package instant fresh pineapple nectar mix
1/2 cup mint leaves
Combine pineapple zest and sugar in medium heat and whisk until sugar is dissolved. Keep mixture warm in microwave on HIGH; stir. Adjust temperature to 180 degrees F (80 degrees C) and microwave until thick, 8 to 10 minutes. Stir in salt, cinnamon, margarine and custard. Pour into 1 1/2 quarts no-stick and microwave for an additional 10.
Grease a 9x13 inch baking pan. Prepare vanilla pudding mix according to package directions. Stir in remaining ingredients except pudding mix, banana extract, lemon juice and pudding mix. Drop batter by spoonfuls onto prepared pan.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of cake comes out clean.
Mix the mint and mint leaves together with pudding mix; set aside until ready to serve. Stir the mint mixture into the cake batter (stirring vigorously) and pour over the cake while still hot. Cool, then sprinkle with mint.