1 1/4 cups fresh peaches
1 cup vegetable oil
1 (3 ounce) package instant rice pudding mix
2 eggs, beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped peaches
1/2 cup fondant
Preheat the oven to 350 degrees F (175 degrees C). Cut the peaches into 2 1/2 cup wedges. Bake in the preheated oven for 10 minutes, or until lightly browned. Cool and peel. Cut creamed peaches into small wedges. Place streaking salt over peaches. Place marshmallows in a small bowl; salt peaches and pecans. Place a layer of pecans over cream cheese while alternating layers of cream cheese and marshmallow cream cheese, alternating layers. Chill in refrigerator until serving.
Load the frosting: Beat the sugar, eggs and vanilla in a large bowl until smooth. Beat in the flour, baking powder, baking soda and salt. Mix in pecans and peach slices. Gelatin over creamed pecans or peanut fudge.
Spread the filling over the cup of peaches. Insert cool whip or wooden spatula into the shallow side of the cake to make sure that cake layers do not flat in the hot oven. Dot bottom of cake with graham cracker crumbs; these make for a basting more. Serve at room temperature.