CAKE

Make cake according to directions except in place of water, add 1 1/4 c of peach nectar and add cinnamon. Pour into pans and sprinkle generously with brown sugar.

Bake according to directions and golden in color- about 29 min.

Cool cakes completely. When cooled, cut up into bite sized pieces.

SAUCY PEACHES

5 large peaches, peeled and thinly sliced
1 (21 oz) can of peach pie filling
1 tsp cinnamon
1/3 c brown sugar

Peel and slice peaches. In bowl mix fresh peaches, canned peaches, cinnamon and brown sugar. Set aside.

VANILLA CREAM

1 c heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon

Beat in mixer on high until thick and creamy.

Now all you do is LAYER.

Using large tall glass serving bowl, start with layer of cake pieces, then a layer of the saucy peaches. I sprinkled about 10 blueberries here for color. Spread a layer of vanilla cream over peaches.

Just repeat until you run out of ingredients or run out of room. Just make sure to finish up with a vanilla cream layer. You can sprinkle with blueberries or add mint spring to finish it up.

Put in refrigerator and keep chilled until you serve it – at least 2 hours.

Enjoy!