My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake batter:
Filling:
Frosting:

Directions

Instructions Checklist
  • 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

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  • 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.

Nutrition Facts

223.5 calories; 4.2 g protein; 39.9 g carbohydrates; 9.8 mg cholesterol; 348.3 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2015
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 mix with cool whip for the frosting because I couldn't find just lemon yogurt. I made this for a work lunch and it was gone in a matter of mins. I topped the cake with raspberries and fresh mint from my garden they even ate the mint! I will be making this one again. Read More
(1)
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2015
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 mix with cool whip for the frosting because I couldn't find just lemon yogurt. I made this for a work lunch and it was gone in a matter of mins. I topped the cake with raspberries and fresh mint from my garden they even ate the mint! I will be making this one again. Read More
(1)
Rating: 5 stars
09/02/2015
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 mix with cool whip for the frosting because I couldn't find just lemon yogurt. I made this for a work lunch and it was gone in a matter of mins. I topped the cake with raspberries and fresh mint from my garden they even ate the mint! I will be making this one again. Read More
(1)
Rating: 5 stars
02/17/2016
I made a cherry pie filling and used that instead of raspberries and it was delicious! A HUGE hit at our family dinner party. Thank you! Read More
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Rating: 5 stars
06/01/2017
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 that will have people coming back for another slice! Read More
Rating: 5 stars
05/28/2019
This is an easy deliciously light cake - a real crowd pleaser!! Great for summer parties and celebrations. Read More
Rating: 5 stars
07/30/2017
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 was too afraid to frost the cake & let it sit in the fridge over night because it wasn't very stiff. I figured the next morning all the whip would be on the plate & not the cake! So to remedy that we just spooned the "frosting" onto our own pieces of cake. Those who wanted more took more those who wanted less took less! Everybody was happy. Presentation wasn't as nice as a frosted cake...but boy! It was yummy. Read More
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Rating: 5 stars
02/23/2019
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. Read More
Rating: 5 stars
04/05/2018
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. Read More
Rating: 5 stars
11/29/2016
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! Read More
Rating: 5 stars
09/01/2016
Very moist and great lemon flavor!! Read More