Fruit Cobbler (Sugar-Free)
From Linda Jenkins

Sliced fruit (any kind and half-fill 9x12 inch pan or pyrex
1 cup Splenda®
1 box yellow or white Duncan Hines® cake mix
1 stick of butter or margarine (melted)
2 cups water

Pre-heat oven to 350°. Put fruit in pan. Sprinkle Splenda over fruit. Sprinkle cake mix over that. Pour water over above in pan. Drizzle butter over that. Cook in oven until brown and bubbly.