1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting.

2. Frosting: Cream together all frosting ingredients and spread over cooled cake.

* To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of the oil with the juice left over from the peaches or pineapple (I use canned). It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less firm.