- 3/4 cup cold butter, cubed
- 1 package yellow cake mix (regular size)
- 2 large 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
- 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 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.
Reviews for Peach Cake
"I've been making this cake since 1998, everyone loves it. When I'm in a hurry, I skip the whipped cream and some of the family like it better this way. Whenever I take this cake to a potluck, I'm always asked for the recipe. I have made it as written but usually I use 1 cup sour cream/1 cup cottage cheese, I chop all the peaches and add them to the cream mixture (don't save any for garnish)."
"I love this dessert. I recommend using a butter flavor yellow cake mix for the crust."
"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!!"
"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."
"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!!"