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Peach Cake Recipe

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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

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Peach Cake Recipe

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

Yield: 12 Servings

15 30 45

Ingredients

3/4 cup cold butter, cubed
1 package yellow cake mix (regular size)
2 egg yolks
2 cups (16 ounces) 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 13-in. x 9-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 near the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator. Yield: 12 servings.

Originally published as Peach Cake in Quick Cooking May/June 1998, p22

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Reviews for Peach Cake

Peach Cake

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Reviewed on Apr. 02, 2011 by mimibee1

I too would not call this a cake. The crust is more like a pie crust(or buttery shortbread). However,my family LOVED it and wants it again!!

Reviewed on Feb. 14, 2011 by Amy2160

I would not call this a "Cake". The bottom becomes more crispy and dry and the filling is more custard like. It was not something my family enjoyed. I will not be making this again.

Reviewed on Jan. 06, 2011 by chickiesareus

I first discovered this easy cake in Quick Cooking 1998. It looked so easy, so I tried it. It was a big hit at the family reunion and at home! This is a fabulous recipe and my kids love to help make it!!

Reviewed on Jan. 30, 2009 by kiss1948

This cake was far too sweet. I made it for a dinner party and no one liked it. It might be better if made with a sugar cookie base and topped with real whipped cream instead of cool whip. Kirsten

Reviewed on Apr. 03, 2008 by thirdone

I have been making this for years now since I found it in my first FREE issue of Taste Of Home. I think this is the reason I started subscribing to the magazine. I have request all the time to make this for birthdays, or any special occasion, of just because someone wants one. Hint: I buy the diced peach cups, they are the perfect size to use in the cake without having to cut the peaches!! GREAT RECIPE. Thanks

Reviewed on Jan. 07, 2008 by Lauracomley

I had missplaced my recipe for this... I am so glad to have found it again on Taste of Home!