Fresh Peach Cake

PointsPlus value:


Yields/Serves: 4

2 cups reduced-fat baking mix

7 tablespoons sugar

2/3 cup low fat (1%) milk

3 tablespoons melted butter

8 (about 2 pounds) ripe peaches, pitted and sliced (6cups)

cup light nondairy whipped topping


1. Preheat the oven to 425f. Spray an 8 inch cake pan with nonsick spray. Line the bottom of the cake pan with wax paper. Spray the wax paper with nonstick spray.


2. Combine the baking mix, 5 tablespoons of the sugar, the milk and the butter in a medium bowl until blended. Scrape the dough into the pan.


3. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cake in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack.


4. Toss the peaches with the remaining 2 tablespoons sugar in a bowl until the sugar dissolves. Split the cooled cake in half horizontally. Place the bottom layer onto a cake plate; top with half of the peach mixture. Spoon the whipped topping over the the remaining cake layer on top. Spoon the remaining peaches into the center. Serve immediately.