1 can Peach Pie Filling (divided)
1 large can crushed pineapple (drained & divided) 1 large can sliced peaches (drained & divided)
1 cup brown sugar (divided)
1 cup chopped pecans (divided)
1/2 cup golden raisins
1 Box Yellow Cake Mix (1/2 per layer)
2 sticks butter (melted) (1/2 per layer)
1/2 tsp. salt
2 Tbsp. cinnamon
1/2 cup dark raisins


Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray. Layer: 1⁄2 can peach pie filling, 1⁄2 can pineapple, 1⁄2 can sliced peaches, 1⁄2 cup brown sugar, 1⁄2 cup pecans, and 1⁄2 cup golden raisins. Sprinkle 1⁄4 t. salt and 1 T. cinnamon. Sprinkle 1⁄2 box cake mix over all and 1 stick butter. Repeat layers putting 1⁄2 cup raisins and pecans on top of cake mix and pour remaining melted butter over pecans, raisins and cake mix.

Bake for 30-45 minutes until golden brown and bubbly.

About Layne Prescott

Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.

Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.

Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.