💖 Light, fluffy, fruity, and guilt-free!
✅ Makes 12 servings
✅ 3–4 W-W Points per slice (based on Blue/Green/Purple)
🧁 Ingredients:
Cake:
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1 box Pillsbury Zero Sugar Devil’s Food Cake Mix
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1 can (12 oz) Zero Sugar Strawberries & Cream Dr. Pepper
(🧁 That’s it — NO eggs, oil, or butter!)
Frosting:
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1 tub (8 oz) Zero Sugar Cool Whip (thawed)
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1 small box (0.3 oz) Sugar-Free Strawberry Jello powder (just the dry powder, don’t prepare it)
🔥 Instructions:
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Preheat oven to the temperature listed on the cake mix box (usually 325°F–350°F).
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In a mixing bowl, combine the dry cake mix with the can of soda. Stir well until fully combined and smooth.
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Pour batter into a greased 9×13 inch baking pan.
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Bake according to box instructions (usually 25–30 mins) or until a toothpick comes out clean.
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While the cake cools, mix together Cool Whip + Jello powder in a separate bowl. It will turn light pink and fluffy.
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Once cake is completely cooled, frost with the pink whipped topping.
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Refrigerate for 1–2 hours before serving for best texture.
🍽️ Serving Size:
Cut into 12 even slices.
🧮 Nutrition & W-W Points Estimate (Per Slice):
| Component | Calories | W-W Points (approx.) |
|---|---|---|
| Cake mix (dry + soda) | ~90–100 | 2–3 |
| Cool Whip frosting | ~25–30 | 1 |
| Total per slice | ~115–130 | ✅ 3–4 W-W Points |
Note: Use the W-W app scanner for most accurate points, as values may vary slightly depending on Cool Whip variety and serving size.
💡 Tips & Variations:
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Add fresh strawberries on top (optional, 0 points!)
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Make it in cupcake tins for portion control (adjust bake time to 15–18 mins)
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Want extra chocolatey richness? Sprinkle a few sugar-free chocolate chips (adds points)
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Store in fridge for up to 3 days