3/4 cup butter
1 pkg yellow cake mix
2 egg yolks
2 cups sour cream
1 can (29 oz.) sliced peaches, drained
1/2 tsp cinnamon
Cool Whip

Cut butter into dry cake mix until mixture resembles coarse crumbs. Pat into greased 13 x 9 x 2-inch pan. Beat egg yolks separately; add sour cream and mix well. Set aside a few peach slices for garnish; cut remaining peaches into 1-inch pieces and stir into sour cream mixture. Spread over crust; sprinkle with cinnamon.

Bake at 350 for 25 to 30 minutes or until edges begin to brown. Cool on wire rack; spread with topping; garnish with reserved peaches. Store in refrigerator.