Peach Cake

READY IN: 50mins
Recipe by Mary in LA.

Very moist cake, good to the last crumb.

Top Review by Soup Fly

I made this today for a Mother's Day lunch. Two moms, three grandmothers and one fiance agree... this dessert is delicious! I had a hard time keeping my fiance from eating the crust mixture before I could get it in the pan. Everyone was discussing the different fruits you could use and one of my grandmothers gave a rare compliment by saying she wouldn't change a thing - no point messing with something that's already wonderful. Now that is what I call success! Thank you so much for posting this recipe. :)

Ingredients Nutrition

  • 34 cup cold butter
  • 1 (18 1/2 ounce) package yellow cake mix
  • 2 egg yolks
  • 2 cups sour cream
  • 1 (29 ounce) cansliced peaches, drained
  • 12 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.
  2. Pat into a greased 13 inch x 9 inch x 2 inch baking pan.
  3. In another bowl, beat egg yolks; add the sour cream and mix well.
  4. Set aside 6-8 peaches for garnish.
  5. Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture.
  6. Spread over crust; sprinkle with cinnamon.
  7. Bake at 350 for 25-30 minutes or until the edges begin to brown.
  8. Cool on a wire rack.
  9. Spread with whipped topping; garnish with reserved peaches.
  10. Store in refrigerator.

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