Dump and Mix Bundt Cake - Light

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 183.9

Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 420.0 mg
Total Carbs: 38.8 g
Dietary Fiber: 0.2 g
Protein: 3.0 g

View full nutritional breakdown of Dump and Mix Bundt Cake - Light calories by ingredient

Introduction

My Mom's dump and mix cake recipe, made healthy! My Mom's dump and mix cake recipe, made healthy!

Minutes to Prepare: 5

Minutes to Cook: 60

Number of Servings: 12

Ingredients

1 Box Yellow Cake Mix (Betty Crocker Super Moist is the most Low Cal Mix)

1 box sugar free, fat free Jell-O Brand Lemon Pudding

1/2 cup Apple Sauce

1 cup Water

4 servings (1 cup) egg beaters

Topping for After Baking:

2/3 cup Spelnda

1/3 Cup Minute Maid Orange Light

Directions

1. Mix All Ingredients except 2/3 cup Splenda and 1/3 cup Minute Maid Orange Light which are reserved for sauce after baking.
2. Bake in a Bundt Pan for 1 Hour at 350 (may need less time)
3. While cake is baking, mix 1/3 cup Light OJ with 2/3 cup Splenda.
4. When cake comes out, immediately pour topping over the top, around the sides, and around the center hole. (You may want to take a knife to make sure the cake pulls away from the sides so that the topping will distribute evenly.)
5. Let it sit over night (although, we typically have waited a couple of hours and it has been just as tasty!)

Note: This cake is not to be refrigerated, so please store on the counter, covered!

Number of Servings: 12

Recipe submitted by SparkPeople user JILLOMONSTER.