1 pkg. yellow cake mix
1 pkg. coconut pecan or coconut almond frosting mix
2 eggs
1/2 c. butter, melted
1 (1 lb. 13 oz.) can sliced peaches, drained
2 c. (1 lb. carton) sour cream
1 egg

In large mixing bowl, combine dry cake mix, 2 eggs, melted butter and dry frosting mix. By hand, stir until cake mix is moistened. Press in ungreased jelly roll cake pan. (This is smaller than regular size cookie pan.) Bake at 350 degrees for 10-15 minutes, until toothpick inserted in center comes out clean. Remove from oven.

Top with peach slices (I usually cut the peach slices again lengthwise.) In small bowl, combine sour cream and 1 egg. Pour evenly over peaches. Return to oven. Bake 10-15 minutes longer. Store leftover in refrigerator.

I usually make this the same day as I'm going to use it. Whenever I have made this the night before and stored in refrigerator, the bottom crust doesn't stay crunchy.