Cooking Matters: Cherry Almond Easter Cake

Published 04/10 2014 04:20AM

Updated 04/23 2014 04:30AM

A light cake sure to satisfy that sweet fix!


1 - 15.25 ounce cherry chip super moist cake mix
1 – 1 ounce sugar free instant vanilla pudding mix
6 egg whites
½ cup applesauce
¼ teaspoon almond extract
½ cup water
¼ cup slivered almonds, chopped
¼ cup dried cherries, chopped
Cooking spray

1.  Preheat oven to 350 degrees Fahrenheit.
2.  In a large bowl, using an electric mixer, beat cake mix, pudding mix, egg whites, applesauce, almond extract and water on low speed for 30 seconds.  Next, mix on medium speed for 1 minute until completely combined.
3.  Using a rubber spatula, fold in almonds and cherries. 
4.  Pour batter into a sprayed 9” x 13” pan.  Bake for 30-35 minutes or until toothpick comes out clean.
5.  Serve with whipped topping if desired.

Serves 15

Nutrition Information
Per 1 piece
Calories:  139
Total Fat:  2 g
  Saturated Fat:  1 g
Sodium:  309 mg
Total Carbohydrate:  28 g
  Dietary Fiber:  1 g
Protein:  2.5 g

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