Weight Watchers Raspberry Zinger Cake
Indulge in the guilt-free delight of Weight Watchers Raspberry Zinger Cake, a light and fluffy dessert that’s as vibrant as it is flavorful. Made with a sugar-free white cake mix and a splash of refreshing diet lemon-lime soda, this easy-to-make treat is layered with a raspberry gelatin infusion for a pop of fruity fun. Topped with a cloud of fat-free Cool Whip, a sprinkle of toasted coconut, and fresh raspberries for garnish, this cake is a low-calorie masterpiece perfect for any occasion. Ready in under an hour (with a little chill time included), it’s a deliciously simple way to satisfy your sweet tooth while sticking to your health goals. Bring this Weight Watchers-friendly dessert to your next gathering and wow guests with its tangy, tropical twist!
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Recipe Information
Ingredients
- 1 box Box of sugar-free white cake mix
- 12 fluid ounces Diet lemon-lime soda
- 1 box Sugar-free raspberry gelatin mix
- 1 cup Hot water
- 1 cup Cold water
- 8 ounces Cool Whip Free (fat-free whipped topping), thawed
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or spray it with nonstick cooking spray.
In a large mixing bowl, combine the sugar-free white cake mix with the diet lemon-lime soda. Stir until well incorporated and no lumps remain.
Pour the cake batter into the prepared baking dish and spread it evenly using a spatula.
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
While the cake is cooling, dissolve the sugar-free raspberry gelatin mix in 1 cup of hot water. Stir until fully dissolved, then add 1 cup of cold water and mix well.
Using the handle of a wooden spoon or a large fork, poke holes all over the surface of the cooled cake, making sure not to go all the way to the bottom of the pan.
Slowly pour the prepared raspberry gelatin mixture evenly over the cake, allowing it to seep into the holes. Place the cake in the refrigerator for at least 2 hours or until fully set.
Once the cake has chilled, spread the thawed Cool Whip Free evenly over the top as frosting.
Sprinkle the unsweetened shredded coconut over the frosted cake, covering it evenly.
If desired, garnish with fresh raspberries on top for an extra burst of flavor and visual appeal.
Cut the cake into 12 equal pieces and serve. Enjoy this light and delicious dessert!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
