1/4 cup butter
1/3 cup peanut butter
1/2 cup brown sugar, firmly packed
1/4 cup peach juice
1 3/4 cups well-drained canned sliced peaches
2 tablespoons sugar
1 1/4 cups milk
2 egg yolks, unbeaten
1 package Swans Down Instant Cake Mix
Combine butter, peanut butter, brown sugar, and peach juice in a 9.5-inch iron skillet or 9x9x2-inch square pan. Place over a low heat and stir until butter is melted and the mixture is blended. Remove from heat. Arrange peach slices on the mixture. Set aside.
Turn the cake mix into a bowl. Add sugar and 1/2 cup of the milk. Blend, then beat 1 minute. Add 1/4 cup milk. Blend, then beat 1 minute. Then add egg yolks and remaining 1/2 cup milk and beat 1 minute. (Beat vigorously by hand or at a medium speed of electric mixer.)
Pour batter over fruit mixture. Bake in moderate oven (375-degrees) 35 to 40 minutes for skillet, or about 50 minutes for the square pan. Cool cake 5 minutes. Then invert on serving plate; let stand 1 minute before removing pan. If desired, sprinkle with chopped peanuts.
Serve warm with whipped cream or ice cream.