Roseann's Peach Cake

2 - 14 oz cans sliced peaches
1 stick margarine, softened
1 pkg yellow cake mix
1 pt (16 oz) sour cream
1 egg
2 tsp sugar
1 1/4 tsp cinnamon - divided
1 TBS cornstarch
1/2 tsp vanilla
Preheat oven to 350 degrees. Drain peaches well, reserving juice. Mix margarine and cake mix with mixer. Press firmly into 9 x 13 pan. Bake 10 minutes.
Spread peaches over crust. Mix sour cream and egg and spread over peaches. Top with mixture of 2 tsp sugar and 1 tsp cinnamon. Bake 30 minutes.
Glaze: Thicken reserved juice with cornstarch in pan over low heat. Add vanilla and 1/4 tsp cinnamon. Cook till thick and spread over cake. Serve warm with a scoop of vanilla ice cream.