FRUIT CRISP DIABETIC-FRIENDLY

FRUIT CRISP DIABETIC-FRIENDLY image

Provided by penny jordan

Time 1h15m

Number Of Ingredients 8

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1 c pineapple cake mix without pudding in the mix
1 can(s) crushed pineapple in its own juice (100%)
1 can(s) fruit pie filling (with no high fructose corn syrup) or lite fruit pie filling of choice
1 tsp ground cinnamon
4 to 5 Tbsp butter, softened
2 tsp cinnamon and sugar mixture
1/2 c chopped walnuts or pecans (optional)
1 c frozen whipped topping, thawed, fat-free or sugar-free, if desired

Steps:

1. PREHEAT: Oven to 350 degrees F. SPRAY:9x9x2-inch baking dish or cake pan with nonstick cooking spray.
2. FOLLOW THIS SEQUENCE FOR THE REMAINDER OF THE INGREDIENTS: 1.) Pie filling on bottom of baking dish. 2.) Crushed pineapple in its own juice. 3.) Mix pineapple with pie filling. 4.) MIX 1 Cup cake mix with 1 tsp. cinnamon and nuts and sprinkle on top of pie filling & pineapple mixture. 5.) Put butter by 1/2 teaspoonfulls all over cake mix/cinnamon & nuts mixture. 6.) Sprinkle lightly with additional cinnamon & sugar mixture (if desired). 7.) Bake at 350 degrees for 50-60 minutes. 8.) Cool on cooling rack 15-20 minutes OR serve hot with thawed sugar-free or fat-free whipped topping if desired. 9.) ENJOY! 10.) REFRIGERATE covered leftovers.