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Raspberry Lemon Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Yield: 18 servings (3 points per serving for blue, green and purple)

Course: Dessert
  • 1 box Pillsbury sugar free yellow cake mix
  • 12 oz. diet 7UP
  • 1 lemon
  • 1 cup raspberries
  • 8 oz. fat-free Cool Whip
  1. Preheat oven to 325 degrees F.

  2. Add the cake mix and diet 7UP to a mixing bowl. Use a hand held mixer on medium speed for two minutes.

  3. Zest 1/2 of the lemon and add it to the cake batter. Add the raspberries and mix it together with a spoon.

  4. Spray a 9x13 baking pan with no-stick cooking spray. Add the cake batter and bake for 34-38 minutes.

  5. Let cake cool completely.

  6. Zest the other 1/2 of the lemon and add it to the Cool Whip. Stir together then spread evenly over the cake.