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Peach Cake

I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.—Donna Britsch, Tega Cay, South Carolina
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 3/4 cup cold butter, cubed
  • 1 package yellow cake mix (regular size)
  • 2 large egg yolks
  • 2 cups sour cream
  • 1 can (29 ounces) sliced peaches, drained
  • 1/2 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.
  • In another bowl, beat egg yolks; add sour cream until smooth. 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 and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Nutrition Facts
1 slice: 440 calories, 25g fat (16g saturated fat), 71mg cholesterol, 420mg sodium, 51g carbohydrate (33g sugars, 1g fiber), 3g protein.

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