Quick peach crunch cake

Quick peach crunch cake

Recipe from WW community.  original points quoted, recalculate for your plan

From the kitchen of  TAMSINBH

servings |  8
estimated Points® per serving | 3

1 x 227g sachet plain sponge cake mix
1 medium egg
1 tsp cinnamon
1 x 410g can peach slices in juice
40g crunchy oat cereal 

Preheat the oven to 180C. Grease and line a deep 8" cake tin. Drain the peaches, reserving the juice. Spread the peach slices out on kitchen paper and pat dry. Roughly chop half the peach slices.
Make up the cake mix using the egg and replacing the water in the instructions with the peach juice. Beat in the cinnamon. Fold in the chopped peaches then pour the batter into the tin. Arrange the remaining peach slices on top and scatter the crunchy oat cereal on top. Bake on the centre shelf for 25-30 mins until risen and firm. A skewer should come out clean. Cool in the tin for about 10 mins before turning out.  


Notes
This is really light and fluffy and is dead quick to make. Nice warm as a pudding. You don't have to worry about looking for the low fat sponge mix - the regular one has exactly the same fat and calories!
Whole cake is 24 pts, so if you get 10 slices out, they are only 2.5pts each.