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SKINNY {LOW FAT} CHERRY POKE CAKE

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Ingredients

  • 1 box white cake mix
  • 10 oz (of a 12 oz can) of diet lemon-lime soda - I used Sprite Zero
  • 2 egg whites
  • 1 (.3-oz) sugar-free cherry Jell-o
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (1-oz) sugar-free instant vanilla pudding
  • 1-1/2 cups cold fat-free milk
  • Lite Cool Whip, to taste (I used about half a container)

Details

Preparation

Step 1

Preheat oven according to box directions. Spray 9x13 pan with cooking spray.

Beat cake mix, diet soda and egg whites in a large bowl for 2 minutes. Pour mixture into prepared pan.

Decrease cooking time by 5 minutes from what the box says. A toothpick inserted in the middle of the cake will come out clean when it is finished.

Pull cake out from oven and let cool for 15 minutes. Using a large fork, ice pick or toothpick poke large holes into cake about every ½ inch of the cake. (Don't worry about how it looks , we'll be covering it up with frosting!)

Mix together Jell-o and boiling water and stir for 2 minutes or until dissolved. Add in cold water. Pour over poked cake. Refrigerate until cooled completely.

Combine pudding and 1-1/2 cups cold milk. Beat together until thickened, about 2-3 minutes. Fold in desired amount of Cool Whip (I used about half a container). When it's the consistency and taste desired, spread over cooled cake. Slice up, serve and enjoy! Make sure to keep cake chilled in refrigerator!

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