Sour Cream Peach Cake - cooking recipe

Ingredients

1 pkg. Betty Crocker \"Sunkist\" orange cake mix
1 (21 oz.) can peach pie filling
1/2 c. dairy sour cream
2 eggs

Preparation

Heat oven to 350\u00b0.
Mix all ingredients in ungreased, oblong pan (13 x 9 x 2-inch) with fork, scraping corners frequently until moistened.
Stir batter vigorously with fork 1 minute.
Scrape sides with rubber spatula.
Spread batter evenly in pan.
Bake until top springs back when touched lightly in center, 40 to 45 minutes.
Cool.
Loosen cake from sides.
Cut and serve directly from pan.
Store any remaining cake, loosely covered, in refrigerator.