1 cup butter
3 tablespoons black sugar
1 cup brown sugar
1 cup milk
1 teaspoon vanilla extract
1 cup brown sugar
1 (16 ounce) can cherry pie filling
1 (16 ounce) can crushed pineapple with juice
1 cup chopped walnuts
1 cup chopped bananas
1 cup butter
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1/2 teaspoon baking soda
2 teaspoons orange juice
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
3 tablespoons butter
22 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon butter
In a large bowl, cream together the butter, brown sugar, brown sugar, milk and vanilla until light and fluffy. Beat in the brown sugar mixture. Mix in the flour, lemon zest, baking soda and orange juice. Combine the brown sugar mixture with the butter mixture, stir just until incorporated. Finally, stir in the pineapple, nuts and bananas. Mix until thoroughly combined. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the oven comes out clean. Cool completely on a rack in the refrigerator.
To make the filling: In a large bowl, mix together the butter mixture, peach pie filling, crushed pineapple with juice, chopped walnuts, bananas, butter mixture and brown sugar mixture.
In a small bowl, mix together the lemon zest, baking soda and orange juice. Stir into the peach mixture. Pour filling into prepared crust. Chill for at least 2 hours before serving.