Peach Kuchen

This recipe comes from Mary Brown, one of my very favorite customers.
It was delicious!  ~Shelly

Sassy Cinnamon enhances the custard-like topper.

1  2-layer size white cake mix

1/2 cup flaked coconut, toasted

1/2 cup butter

1  1-pound 13-ounce can sliced peaches, drained (3 cups)

5 tablespoons sugar

1 1/4 teaspoons cinnamon

2 cups sour cream

2 slightly beaten eggs

Combine cake mix and coconut.

Cut in softened butter till mixture resembles coarse crumbs.

Lightly press into bottom and 1/2 inch up sides of a 13 x 9 baking pan.

Bake at 350 degrees for 10 - 15  minutes.  

Arrange peach slices over crust.

Blend sour cream and egg; pour over all.

Bake at 350 degrees, just till sour cream is set.  About 10 minutes.

Makes 10-12 servings.