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Raspberry Lemon Cake

Yield: 18 servings (3 points per serving for blue, green and purple)
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert

Ingredients

  • 1 box Pillsbury sugar free yellow cake mix
  • 12 oz. diet 7UP
  • 1 lemon
  • 1 cup raspberries
  • 8 oz. fat-free Cool Whip

Instructions

  • Preheat oven to 325 degrees F.
  • Add the cake mix and diet 7UP to a mixing bowl. Use a hand held mixer on medium speed for two minutes.
  • Zest 1/2 of the lemon and add it to the cake batter. Add the raspberries and mix it together with a spoon.
  • Spray a 9x13 baking pan with no-stick cooking spray. Add the cake batter and bake for 34-38 minutes.
  • Let cake cool completely.
  • Zest the other 1/2 of the lemon and add it to the Cool Whip. Stir together then spread evenly over the cake.