1 (18.25 ounce) package yellow cake mix
2 cups water
2 eggs
1 (18.25 ounce) can sliced peaches, drained
3 tablespoons lemon juice
1 1/2 cups raisins
1 teaspoon vanilla extract
1 cup evaporated milk
1 (3 ounce) package instant whipping cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut packages in half.
In a medium bowl, mix cake mix, water, eggs, peaches, lemon juice, and raisins. Add zest of orange zest and lemon zest. Beat until batter will thicken. Set aside.
Then beat cream with the lemon whip until frothy. Mix in evaporated milk, pudding mix, and cream. Pour into greased and floured 8-inch square pan.
Bake in preheated oven until center is set, about 45 minutes. Cool on pan, pop top of cake upside down and let cool completely, removing from pan. Cool completely and mail cake. It's best kept warm in pan with foil cut on top for crisper pieces. Cut diagonally into 4, serving as a stand-up.