6 tablespoons butter, softened
1 (8 ounce) package cranberry sauce
1 pint pineapple juice
1/2 (4 ounce) container frozen orange juice concentrate
1 quart peach puree
12 oranges
Preheat the oven to 400 degrees F (200 degrees C).
Use rimmed or non-stick glasses to measure 1/4 cup of the cranberry sauce. Stir pineapple juice into cranberry sauce. Pour orange juice concentrate over cranberry sauce. Adjust cranberry sauce and pineapple juice mixture to adjust to your favorite fruit.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool and frost with peach cream frosting.