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Blueberry Swirl Cake

Yield: 18 servings
Click here to track the Weight Watchers points on your app.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Keyword: freestyle, weight watchers, WWFreestyle

Ingredients

  • 2 cups blueberries
  • 2 tablespoons sugar-free maple syrup
  • 1 box Pillsbury sugar-free yellow cake mix
  • 12 oz. diet 7UP
  • 6 oz. fat-free Cool Whip
  • Optional: 1 additional cup of blueberries for the top of the cake

Instructions

  • Preheat oven to 325 degrees F.
  • Add the blueberries and sugar-free Maple syrup to a medium saucepan. Cook on low for 10 minutes.
  • Run the blueberries through a Magic Bullet or blender. Reserve 2 tablespoons of the blueberry sauce.
  • In a large mixing bowl stir together the sugar-free cake mix and diet 7Up. Whisk until smooth.
  • Use a condiment squeeze bottle or piping bag to get the blueberry sauce into the cake. Add a few squirts to the top of the cake as well.
  • Use a butter knife to add swirls to the cake.
  • Place the cake in the oven and cook according to the directions on the box.
  • While the cake is baking, add the cool whip and 2 tablespoons of the blueberry sauce together. Gently fold until the color is a solid light purple. Store in the fridge until ready to use.
  • Once the cake has cooled add the Cool Whip frosting and serve.