Cake Recipes
Diet Sprite Paradise Cake
Yield: 16 servings
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1 (4 serving) box instant coconut cream pudding mix
- 1 cup nonfat plain yogurt or fat free sour cream
- 1/3 cup canola oil
- 1 cup diet Sprite
- 1 egg
- 3 egg whites
- 1/3 cup flaked coconut
- 1 (15 1/4 ounce) can crushed pineapple, well drained
- 1 1/2 cups confectioners' sugar
- 1 teaspoon coconut extract
- 2 to 3 tablespoons skim milk
Instructions
- Heat the oven to 350 degrees F. Coat a 10 inch nonstick Bundt pan with nonstick cooking spray.
- In a mixing bowl, combine cake mix, pudding, sour cream, oil, Sprite, egg and egg whites, blending until mixed. Stir in coconut and pineapple.
- Pour into Bundt pan and bake for 40 to 45 minutes or until a wooden pick inserted comes out clean.
- Meanwhile, in small bowl, mix confectioners' sugar, coconut extract, and enough milk to make glaze.
- Cool cake for 10 minutes before inverting on serving plate. Prick with a wooden pick holes over the top of the cake and spoon glaze over.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.