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Peach Cake


  • 3/4 cup cold butter
  • 1 (18.25 ounce) box yellow cake mix
  • 2 egg yolks
  • 2 cups sour cream
  • 1 (29 ounce) can sliced peaches, drained
  • 1/2 teaspoon ground cinnamon
  • 1 (8 ounce) carton frozen whipped topping, thawed


  1. In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13 x 9-inch baking pan.
  2. In another bowl, beat egg yolks; add the sour cream and mix well.
  3. Set aside 6 to 8 peach slices for garnish. Cut remaining peaches into 1-inch pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.
  4. Bake at 350 degrees F for 25 to 30 minutes or until the edges begin to brown.
  5. Cool on a wire rack.
  6. Spread with whipped topping; garnish with reserved peaches.
  7. Store in the refrigerator.

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