For the starter, combine a package of dry yeast with a cup of sugar and 2 cups of sliced peaches, and 2 cups water in a glass gallon jar. Cover loosely, set aside, and stir with a wooden spoon for ten days.
On the tenth day, add 2 12-oz. cans of chunk pineapple with liquid. Stir daily for 10 more days. On the 20th day, add 1 12-oz. can fruit cocktail with liquid. Let this work for 10 more days, stirring daily. On the 30th day, drain juice off, and set fruit aside. The liquid is your pass-along starter; give a pint to 6 friends along with the following recipe. You’ll have enough drained fruit for 2 Bundt or 9×13 pan cakes.
For a cake, add 1 pint of the starter to 1 cup nuts, chopped, 1 (18 ounce) yellow cake mix, 1 (3 1/2 ounce) package instant vanilla pudding, 4 eggs, and 2/3 cup oil. Mix well. Stir in 2 teaspoons cinnamon, chopped apples, raisins/cherries, and nuts. Bake in a greased and floured tube pan at 350 for about an hour.
Remove from the oven, cool, and heave a great sigh of relief.