#989 - Sour Cream Peach Cake

(by Shirley McNevich)

3/4 cup butter
1 box Duncan Hines yellow cake mix
2 egg yolks
2 cups Breakstone's sour cream
1 - 29oz. can Del Monte sliced peaches (drain well)
1/2 tsp. cinnamon
1 - 8oz. Cool Whip (thawed)

In a large bowl add cake mix--add butter and cut in the butter using two knives until it makes crumbs. Grease a 9 x 13 cake pan--spread cake mixture crumbs into the bottom and pat lightly with the back of a spoon. In a separate bowl beat the egg yolks--add sour cream and stir. Drain the sliced peaches--cut each peach slice into bite sized pieces--repeat with all peach slices. Add bite sized peaches to the sour cream mixture--stir. Pour peach mixture over the crust in the cake pan. Sprinkle cinnamon (to your taste) over the top of the cake. Bake at 350 degrees for 25-30 minutes or until edges start to brown. Cool completely and refrigerate overnight. Spread the Cool Whip over the entire top before cutting and serving.

#669 - Carolina Peach Cake

(by Shirley McNevich)

2 cups white sugar
1 cup canola oil
3 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 peaches (washed, peeled and diced)
1 cup chopped pecans
2 tsp. vanilla

In a mixer add white sugar, oil, eggs--beat. Add baking soda and salt--beat. Slowly add flour and vanilla--beat well. Remove bowl from mixer and fold in pecans and peaches using a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 45-50 minutes. Test with a toothpick for doneness. Frost as desired when cake is cooled.

#488 - Peach Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
4 TBSP melted butter
1/3 cup Domino's dark brown sugar
1 - 16oz. can sliced peaches (drained)

In a mixer, prepare cake batter according to box directions. In a small bowl using a spoon, mix melted butter and brown sugar, then press the brown sugar mixture evenly on the bottom of a 9 x 13 cake pan. Arrange peach slices evenly over the brown sugar mixture in the cake pan. Pour the cake batter over the peaches. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Optional--when cake is cooled, top with Cool Whip.