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“Quick to make, cool and refreshing to eat! A great Spring or Summertime dessert. Actually, since it used canned fruit, you don't have to limit yourself to Spring and Summer....from Quick Cooking Magazine.”

Ingredients Nutrition

  • 34 cup butter, cold
  • 1 (18 1/2 ounce) package yellow cake mix
  • 2 egg yolks
  • 2 cups sour cream
  • 1 (29 ounce) can peaches, sliced & drained
  • 12 teaspoon ground cinnamon
  • 1 (8 ounce) frozen whipped topping, thawed


  1. In a large bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs.
  2. Pat into a greased 13-in. x 9-in. x 2-in. baking pan.
  3. In another bowl, beat egg yolks; add the sour cream and mix well.
  4. Set aside 6-8 peach slices for garnish.
  5. Cut remaining peaches into 1-in. 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; top with reserved peaches.
  10. Store in the refrigerator.
  11. Yield: 12 servings.

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