1 package (18-1/2 ounces) yellow cake mix
2 egg yolks
2 cups (16 ounces) sour cream
1 can (29 ounces) sliced peaches, drained and divided
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed
In a medium bowl, cut butter into dry cake mix until the mixture resembles coarse crumbs. Pat into a greased 13"x9"x2" baking pan. In another bowl, beat egg yolks; add the sour cream and mix well.
Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-inch pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire rack.
Spread with whipped toping; garnish with reserved peaches. Store in the refrigerator. Makes 12 servings.