1 (18.25 ounce) package peach oat flour cake mix
1 cup margarine, softened
1 cup hot water
1 cup unsweetened pineapple juice
2 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package can crushed pineapple juice concentrate
6 cups whole unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped peaches, pitted and sliced
1 cup butter, softened
1/4 cup white sugar
1 egg yolk
2 tablespoons white sugar
3 tablespoons peach preserves
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the margarine, hot water, pineapple juice, eggs, and vanilla until smooth. Beat in the flour, baking powder, baking soda, and salt. Mix in peaches and butter. Stir in sugar, egg yolk, and sugar. Beat in the pineapple preserves, peach preserves, and vanilla extract. Spread evenly into the prepared pans.
Bake for 35 to 45 minutes in the preheated oven, until bubbly and golden brown. Cool in pans overnight.