Ingredients2 h 50 m servings 224
- Preheat oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour
- Mix cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites; beat on medium speed with electric mixer for 2 minutes. Pour about half the batter into each of the prepared cake pans.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes; set aside to cook to room temperature.
- Mix 1 tablespoon reserved juice from raspberries and cornstarch in a small bowl; set aside.
- Bring the berries to a simmer in a saucepan over medium heat; cook and stir until the berries break down, about 10 minutes. Stir the cornstarch mixture into the berries; continue cooking until thickened, about 2 minutes more. Remove saucepan from heat and cool berry mixture to room temperature.
- When the cakes are completely cool, run a paring knife between cake and pan edges. Hold a cake pan on its side and gently tap the sides of the pan against the counter to loosen cake layer. Cover the cake pan with a plate and invert it to tip the cake out of the pan and onto the plate.
- Place one cake layer onto a serving plate. Spread raspberry filling over the top of the layer. Top with remaining cake.
- Prepare frosting by gently folding yogurt into the whipped topping in a large bowl; spread over top and sides of cake.
- Cool cake in refrigerator for 2 hours before serving.
Per Serving: 224 calories; 5.5 39.9 4.2 10 348 Full nutrition
ReviewsRead all reviews 8
I made the cake just like the directions and it turned out perfect!! It was moist and thick I used sugar free fat free lemon pudding mix in the cake and just sugar free fat free lemon pudding mi...
Great receipe. I couldn't find lemon yogart so I just added lemon juice to vanilla yogart, it worked great. Also went for regular sugar pudding and regular cool whip. Very moist.
Second time making this cake! It’s so good! I didn’t worry about it being low-fat, so I used regular sour cream, regular lemon yogurt, and regular cool-whip.
This is an awesome cake. I followed the recipe exactly. I bought "cool-whip" LITE. not sure if it was my tub, or a characteristic of "lite" products, but by the time I added the lemon yogurt, I ...
LOVE it. Based on whom I am baking for, I can make the frosting either lemon flavored, or raspberry flavored. Top with fresh raspberries and some mint sprigs, and you have a delicious dessert th...
This was a very simple recipe to follow. I made it for our Thanksgiving dinner. It was very light. My 26-yr old son declared it the best cake he's ever eaten!