This cake was easy to make and tasted delicious!! It would be a perfect summertime cake since it’s strawberry and on the lighter side. Tonight, for me, it was a perfect wintertime cake. 🙂
These are a few of the things I used for this recipe:
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When I first saw that you could mix soda with cake mix I thought it was a crazy idea.
I wondered how it could possibly work?? But it worked!
Of course I used my kids as guinea pigs. I had them each try the cake and tell me if they liked it.
They both liked it and were surprised to find out that there was no oil or eggs used to make the cake.
The most difficult part of this recipe is waiting for the cake to cool in the refrigerator. Trust me when I say it is so worth it!
I usually make this cake the night before so it can sit in the fridge overnight. I just wait until I am about to serve it before I add the Cool Whip.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Yield: 18 Servings (3 Freestyle points per serving)
- 1 box Pillsbury Moist Supreme Cake Mix, classic yellow, sugar free
- 12 oz. Diet 7 Up
- 1 .3 oz. Strawberry, sugar free Jello
- 6 oz. Cool Whip, fat free
In a medium bowl whisk together the cake mix and Diet 7 Up until smooth.
Spray a 9 x 13 baking pan with non-stick cooking spray then add the batter. Cook cake according to the directions on the box.
When the cake comes out of the oven let it cool for 15 minutes. While the cake is cooling boil 1 cup of water. Add the boiling water to the Jell O. Stir until completely dissolved (3 minutes). Then add 1 cup of cold water and stir.
Poke holes into the top of the cake using a fork. Pour the Jell O evenly over the cake.
Refrigerate for 3 hours.
Spread Cool Whip across the top then serve.