RASPBERRY PUDDING CAKE

1 pkg (10-oz) no-sugar-added frozen raspberries, thawed

1/2 cup Splenda Granular
1 box (2-layer size) sugar-free yellow cake mix
1 cup water
1/3 cup olive or canola oil
3 large eggs
Sugar-free whipped topping, thawed, if desired
Fresh raspberries for garnish, if desired

Preheat oven to 350 degrees.
Grease a 9 X 13-inch baking pan; set aside.

Drain the raspberries, saving the juice. Add enough water to the juice to make 1 1/2 cups; pour into a medium saucepan and combine with the Splenda. Heat, stirring, until Splenda is dissolved. Remove from heat and set aside.

In a large mixer bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 2 minutes. Pour batter into the prepared pan. Spoon the raspberries out evenly over the batter and pour the warm liquid over the berries and batter.

Bake at 350 degrees 35-40 minutes or until the top springs back when lightly touched in the center.

Best served warm topped with the whipped topping and fresh raspberries for garnish.

Yield: 12 servings

Note: Leftovers should be refrigerated.