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
Peach Cake
Peach Cake
Prep Time
15 min
Cook Time
30 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
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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