Ingredients:
3/4 cup cold butter
1 (18 1/2 ounce) packages yellow cake mix
2 egg yolks
2 cups sour cream
1 (29 ounce) cans sliced peaches, drained
1/2 teaspoon ground cinnamon
1 (8 ounce) cartons frozen whipped topping, thawed
Directions:
In a bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs.
Pat into a greased 13 inch x 9 inch x 2 inch baking pan.
In another bowl, beat egg yolks; add the sour cream and mix well.
Set aside 6-8 peaches for garnish.
Cut remaining peaches into 1 inch 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.
Cool on a wire rack.
Spread with whipped topping; garnish with reserved peaches.
Store in refrigerator.
Servings: 12
Time preparation: 20 min.
Time total: 50 min.