Peach Cake

Total Time Prep: 15 min. Bake: 30 min. + cooling

Yield 12 servings

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

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.