Lemon Raspberry-Filled Cake

4.4
(15)

This attractive layer cake tastes as good as it looks. It's special enough for company...but you'll have to convince your guests it's light! Heidi Scott of Appleton, Wisconsin submitted the delectable dessert.

4
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (18.25 ounce) package lemon cake mix

  • 2 eggs

  • 1 egg white

  • 1 ¼ cups water

  • ¼ cup unsweetened applesauce

FROSTING:

  • 2 cups confectioners' sugar

  • 2 tablespoons butter, softened

  • 1 teaspoon vanilla extract

  • teaspoon salt

  • 2 tablespoons fat-free milk

  • ½ cup 100% raspberry spreadable fruit

Directions

  1. In a large mixing bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. baking pans coated with nonstick cooking spray. Bake at 350 degrees F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.

  2. In a mixing bowl, beat first five frosting ingredients until smooth. Place a cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.

Tips

This recipe was tested with Smucker's Baking Healthy. Look for it in the baking aisel of your grocery store.

Nutrition Facts: 1 slice equals 313 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 334 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.