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Neapolitan Bundt Cake
Prep Time
10 mins
Cook Time
38 mins
Total Time
48 mins

Yield: 12 servings (3 points per serving for blue, green and purple)

  • 1 box Pillsbury sugar free classic yellow mix
  • 12 oz. Sprite Zero or Diet 7UP
  • 1/4 teaspoon strawberry extract
  • Red food coloring (optional)
  • 2 teaspoons unsweetened cocoa powder
  • 6 tablespoons Hershey's sugar free chocolate syrup
  • Fat free whipped cream (optional)
  1. Preheat oven according to the directions on the box.

  2. Add the cake mix to a mixing bowl, then add the Sprite Zero. Whisk together for 2 minutes.

  3. Split the batter evenly into 3 different bowls.

  4. Add the cocoa powder to one of the bowls and mix together.

  5. Add the strawberry extract and red food coloring to another bowl and mix together.

  6. Spray a bundt pan with cooking spray. Start scooping in the batter. I did three scoops of the yellow cake, three scoops of cocoa then three scoops of strawberry. I continued doing that until the batter was gone.

  7. Bake for 38 minutes or until a toothpick inserted in the cake comes out clean.

  8. Let the cake cook then add the Hershey's syrup.