1 box (2-layer size) yellow sugar-free cake mix
1/3 cup butter, softened
2 large eggs, divided
1 can (29-oz) peaches in light syrup, drained*
1 (8-oz) fat-free cream cheese
1/3 cup Splenda granulated
1 tsp vanilla extract
Preheat oven to 350 degrees.
In a mixing bowl, combine the cake mix, butter, and 1 of the eggs by mixing with a fork until crumbly. Remove 1 1/2 cups of the crumbs and set aside. Press the remaining crumb mixture onto the bottom of a 9 x 13-inch baking dish or pan. Bake at 350 degrees for 10 minutes.
While crust bakes, drain peaches into a colander, rinse with cold water, and drain well. *(May use fresh peaches, peeled and cut-up; no rinsing necessary!) Cut peaches into bite-size pieces and place over the baked crust.
Combine the cream cheese, Splenda, and vanilla extract in mixer bowl; beat until creamy. Spread over the peaches; sprinkle remaining crumb mixture over the top.
Bake 30-35 until lightly browned. Allow to cool 10-15 minutes before serving.
*Canned peaches with Splenda are best to use.
This is delicious served warm with a dollop of sugar-free whipped topping or ice cream.