1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder and ground nutmeg
1 cup vegetable oil
1 cup white sugar
1 (16 ounce) can crushed pineapple, drained
2 (8 ounce) cans crushed pineapple, juice
1 (8 ounce) package cream cheese
1 (4 ounce) package cream cheese, softened
2 tablespoons lemon juice
1 (4 ounce) can sliced peaches
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
Pour flour and baking powder into a large saucepan. Add oil and bring to a boil. Reduce heat to low and cook, stirring constantly, until mixture is thick, about 3 minutes. Stir in sugar and pineapple concentrate. Beat in lemon juice and peaches. Pour mixture into the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.