Recipe by Artsy Chef
This came from my sister-in-law and is really simple and good. I made it with peach, but I think you can use any fruit. I would recommend a tarter fruit like unsweetened blueberries since it is rather sweet. It was a big hit at our church social. The picture is before I topped it with cool whip.
Top Review by katew
DS said don't ever make any other type of dessert, just always make this one ! High praise indeed. I used a Duncan Hines vanilla cake, margarine, vanilla yoghurt, 3 eggs instead of 2 and blue berries and strawberries - it was just divine ! Mine needed longer in the oven but that is my problem not the recipe. This deserves 100's of stars.
- 3⁄4 cup cold butter or 3⁄4 cup margarine
- 1 (18 1/2 ounce) package yellow cake mix
- 2 egg yolks
- 2 cups sour cream
- 1 (29 ounce) can peach slices, drained
- 1⁄2 teaspoon cinnamon
- 8 ounces Cool Whip
Directions See How It's Made
- In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat lightly into a greased 13"x9"x2" baking pan. The tighter you pack it, the heavier the "crust.".
- In another bowl, beat egg yolks, add sour cream and mix well. (You can also substitute yogurt as desired).
- Set aside some slices of fresh peaches for garnish if you desire. Cut remaining peaches into 1" pieces; stir into the sour cream mixture. You can substitute 6-8 med. fresh peaches, peeled, sliced and cooked for just a couple of minutes to a boil in a water/sugar solution.) I then drain the majority of the solution leaving only a tablespoon with the peaches. Set fresh peaches aside to cool.
- Spread peach, egg, and sour cream mixture over cake crust; sprinkle with cinnamon.
- Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool.
- Spread with cool whip or whipping cream. If desired, add some flavoring such as orange and/or food coloring to the cool whip. For the cool whip, you can substitute 1/2 pint of sweetened whipping cream whipped. Garnish with peach slices. Store in the refrigerator.