Makeover Yummy Cake Recipe

3 1 2
Makeover Yummy Cake Recipe
Makeover Yummy Cake Recipe photo by Taste of Home
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Makeover Yummy Cake Recipe

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3 1 2
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This delectable cake lives up to its name and you can enjoy it gult-free. You'll find it makes the perfect ending to most any meal. Debbie Knoll - Ottawa, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 cup fat-free milk
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 3/4 cup sweetened shredded coconut, toasted
  • 3/4 cup chopped pecans, toasted
  • 1 can (15 ounces) coconut-pecan frosting
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a large bowl, combine the cake mix, milk, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in coconut and pecans. Pour into two 9-in. round baking pans coated with cooking spray.
Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place frosting in a large bowl; fold in whipped topping. Spread mixture between layers and over the top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Makeover Yummy Cake in Healthy Cooking October/November 2008, p21

Nutritional Facts

1 slice: 365 calories, 17g fat (8g saturated fat), 40mg cholesterol, 283mg sodium, 51g carbohydrate (33g sugars, 1g fiber), 4g protein.

  • 1 package yellow cake mix (regular size)
  • 1 cup fat-free milk
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 3/4 cup sweetened shredded coconut, toasted
  • 3/4 cup chopped pecans, toasted
  • 1 can (15 ounces) coconut-pecan frosting
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
  1. In a large bowl, combine the cake mix, milk, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in coconut and pecans. Pour into two 9-in. round baking pans coated with cooking spray.
  2. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Place frosting in a large bowl; fold in whipped topping. Spread mixture between layers and over the top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Makeover Yummy Cake in Healthy Cooking October/November 2008, p21

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MY REVIEW
um-num-num User ID: 7064903 90258
Reviewed Dec. 31, 2012

"i gaged... thanks alot for another awesome recipe! NOT"

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