Ingredients
3/4 cup cold butter, cubed1 package yellow cake mix (regular size)2 large egg yolks2 cups sour cream1 can (29 ounces) sliced peaches, drained1/2 teaspoon ground cinnamon1 carton (8 ounces) frozen whipped topping, thawed
Preparation
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.
