Diabetic Cranberry Cake

Ready in 1 hour

Cranberry cake but tastes like sour cherry.


1 cup Splenda
1 cup Flour
1 stick Butter; (melted)
2 Eggs
2 cups Cranberries; (Fresh if possible)
1 cup Pecans
Powdered sugar; (Optional)

Original recipe makes 8 Servings



Preheat oven to 325 degrees.

Mix sugar, flour, butter and eggs in large bowl until combined. Stir in cranberries and pecans.

Spray PAM in a 9 inch pie dish and pour in the mixture.

Bake in middle rack of oven for 45 minutes to 1 hour (cook until most of the bubbling stops).

Let cool and then dust with powdered sugar


Can substitute other fruit and/or nuts in recipe.

Verified by stevemur
Alert editor   

I flipped it over before dusting with powdered sugar. Wasn't necessary though.

Piece of the cake without powdered sugar on it.

This is what it looks like prior to going into the oven.

Calories Per Serving: 466 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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