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Pistachio Cake

Source: dinnertonight.tamu.edu

Course: Desserts

Yield: 12

Serves:

Ingredients

  • 1 16.25 ounce box white cake mix
  • 1 ounce Pistachio Sugar-Free/Fat-Free Pudding
  • 6 ounce non-fat greek yogurt (vanilla)
  • 3 egg whites
  • 1 12 cups water
  • 8 ounce container fat free whipped topping, (thawed)
  • 1 cup skim milk
  • 1 ounce Pistachio Sugar-Free/Fat-Free Pudding
  • 1 oz. Pistachio Sugar-Free/Fat-Free Pudding

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9 X 11 baking pan with non-stick cooking spray.
  2. In a large bowl, use a mixer to combine cake mix, pudding, yogurt, egg whites and water. Mix together for 2-3 minutes until well blended.
  3. Pour batter into cake pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
  4. While baking, combine ingredients for frosting. Use a mixer to beat milk and pudding on medium speed. Let rest for a few minutes and fold in thawed whipped topping. Place in refrigerator until cake has cooled.
  5. Top cake with frosting. Serve or store in the refrigerator until ready to enjoy.

Amount Per Serving (12)

  • Calories: 260
  • Protein: 5
  • Sugar: 21
  • Carbohydrate: 36
  • Fat: 7
  • Cholesterol: 0
  • Sodium: 430
  • Fiber: 0
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