In a bowl, cut butter unto dry cake mix until mixture resembles coarse crumbs.

Pat into greased 13 in. X 9 in. X 2 in. 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; stud into sour cream mixture.

Spread over crust; sprinkle with cinnamon.

Bake at 350°F for 25-30 minutes or until the edges begin to brown.

Cool on a wire rack.

Spread with whipped topping; garnish with reserved peaches. Store in refrigerator.