5-7 apples
1 (2 layer size) package sugar-free yellow cake mix
2 tablespoons Splenda Granular
1 tablespoon ground cinnamon
1 stick real butter
Preheat oven to 350°F
Fill your 9×13 pan 1/2 full with apples which you’ve peeled, cored and sliced thin.
Sprinkle the apples with dry cake mix.
Combine Splenda and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.
No frosting necessary. Serve each piece with a scoop of sugar-free vanilla ice cream or whipped cream. Sprinkle with a dash of ground cinnamon for garnish and additional flavor.
2 tablespoons Splenda Granular
1 tablespoon ground cinnamon
1 stick real butter
Preheat oven to 350°F
Fill your 9×13 pan 1/2 full with apples which you’ve peeled, cored and sliced thin.
Sprinkle the apples with dry cake mix.
Combine Splenda and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.
No frosting necessary. Serve each piece with a scoop of sugar-free vanilla ice cream or whipped cream. Sprinkle with a dash of ground cinnamon for garnish and additional flavor.
Picture for reference only. This is my diabetic version of a recipe based on this picture.
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