Skinny Raspberry Lemonade Cake

Recipe by Lynn in MA
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package white cake mix
  • 5
    (1/3 ounce) packets Crystal Light raspberry lemonade mix (individual serving packets) or 3 teaspoons Crystal Light raspberry lemonade mix
  • 2
    large egg whites
  • 12
    cup water
  • 6
    ounces fresh raspberries, for garnish (optional)
  • 1
    lemon, for garnish (optional)
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DIRECTIONS

  • 1. Grease and flour bottom only of a 9" x 13" pan.
  • 2. Preheat oven to 350 degrees.
  • 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
  • 4. Pour batter into the prepared pan.
  • 5. Bake for 25-30 minutes, until toothpick tests clean.
  • 6. Let cake cool thoroughly on wire rack.
  • 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
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