In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs.
Pat into a greased 13x9x2in baking pan.
In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.
Bake at 350° for 25-30 minutes or until the edges begin to brown. Cool on a wire rack.
Spread with whipped topping; garnish with reserved peaches.
Store in refrigerator.
Yield; 12 servings.
Originally Submitted
8/6/2010
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