Peach Cake

Name: Peach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

TEST KITCHEN APPROVED

10 Reviews

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

By Taste Of Home Editorial Team

Recipe by Donna Britsch

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

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

TEST KITCHEN APPROVED

Peach Cake

10 Reviews Add your review

Yield:12 servings

Prep:15 min

Cook:30 min

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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

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Directions

1
In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.

2
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.
3
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.