Skinny Funfetti Cake
This Skinny Funfetti Cake is made with a cake mix and Greek yogurt, then topped with a light and fluffy whipped frosting! Each serving is less than 200 calories!
Hey y’all, I hope you’re ready for a seriously yummy recipe today! And it’s SKINNY! Yes, skinny!!
The mission to make this Skinny Funfetti Cake started a couple of weeks ago when I joined in this crazy thing called a “Diet Bet.” Have you heard of it before? It’s an app that you use to track weight-loss over 4 weeks time. You participate in it with a group of people and everyone forks over 25 dollars as part of the “bet.” If you successfully lose 4% of your body weight by the time the four weeks is over, you get your 25 dollars back. PLUS, if there is anyone in your group that DOES NOT lose the weight, their money gets split up between the winners!
Well, I really want to get my money back. And hey, other people’s money sounds good to me, too!
So I’ve been eating a lot better and keeping track of what I’m eating, too. The one thing I’ve really struggled giving up though is my sweets! So I decided to find a way to make some skinny versions of my favorite desserts. And what’s more fun that Funfetti Cake?! Did I mention it’s made with Greek yogurt?!
Yep, there’s Greek yogurt in there, and let me tell ya. This cake is SO moist and fluffy! I’m going to make more of my cakes using Greek yogurt from now on. Plus the yogurt adds in protein, too. So it’s ALMOST good for you, right? Almost. 😉
Recipe: Skinny Funfetti Cake
Ingredients
Cake:
- 1 (15.25 oz) box funfetti cake mix
- 1 cup fat free vanilla Greek yogurt
- 1 cup water
Frosting:
- 1 small box sugar free instant vanilla pudding mix
- 1 cup skim milk
- 1 tsp vanilla extract
- 1 (8 oz) container fat free whipped topping, thawed
Instructions
- Preheat oven to 350 degrees. Spray a 13x10 inch baking pan with cooking spray and set aside.
- In a large bowl, mix together the cake mix, Greek yogurt, and water. Mix vigorously for 1 minute. Pour mixture into prepared baking pan and bake in the preheated oven according to directions on box. Mine was ready after about 25 minutes. Cool completely on a wire rack.
- In a medium sized bowl, stir together the pudding mix, milk, and vanilla extract until thickened. Fold in the whipped topping. Spread frosting over the top of cooled cake and add sprinkles if desired. Enjoy!
Do you think this would work with box pineapple cake mix? I assume it will, but all the recipes I see for skinny pineapple cake call to use crushed pineapple instead of yogurt. That seems like it would be a little too sweet.
Sure, I think will work fine!
Absolutely delicious! Made this into a 2 layer cake with 2 9-inch rounds and the amount of batter and frosting worked perfectly with no adjustments. Used skim milk instead of water in the batter.
I’ve made this a few times now.
The first time was the other day with white cake mix and I made the cup of water into strong lavender earl-grey tea, and then split the batter between two loaf pans. It was really nice this way!
Tonight I’m doing it with red velvet mix, chocolate mix, and yellow mix, because I want to see how they all taste. I went with nonfat plain greek yogurt for all of my attempts because I figured/hoped there’d be enough sugar in the cake mix to have a nice flavor. I wanted to push the calorie count even lower because vanilla greek yogurt has added sugar.
I wonder if that’s where I went wrong? Maybe it’s because I’m trying them before they’re even cool from the oven? They just taste…okay. Not terrible, not tangy at all, just…okay. Something is missing. Hopefully frosting will save the day!
Ok, this cake looks amazing, I definitely need to try it!
Sounds delicious, fun and so easy too. I’m a huge fun of using yogurt in my baking, I think it makes cakes so moist and delicious!
Ooh … you had me at the calorie count! Looks amazing, and I’d be happy to finish off an entire cake myself!
Wow, I love that this cake is skinny! I hope you all do get your money back!! This looks fun and light and I would love to try it soon.
I could hug you for sharing this – I cannot wait to try it – I have been craving cake all week and instead of a butter -full version, I cannot wait to try this with Greek Yogurt – thanks so much for sharing this!
Thank you for sharing this recipe! I’m making it right now. When I plugged my ingredients into MFP for 12 servings (with ingredients I used), it’s coming up as 93 calories 13.3 g C, 2.7 F and 2.3 P. SOOOOOOO PERFECT! Thanks for making my day!
My God, this cake is AMAZING. I made it with Cabot Creamery Low-fat Vanilla-Bean Greek yogurt…. and I’m in love! Thanks so much for the recipe!
So glad to hear that, Sara!!
Does the cake need to refrigerated? Looks delicious!! Thanks!
We usually do refrigerate it due to the frosting. Enjoy!
I used this recipe with a Devil’s Food Cake mix to make mini cupcakes for a Halloween get-together, and they were delicious! I love making things that are so tasty but also so much healthier.
I topped the cupcakes with a little chocolate frosting and meringues that looked like ghosts. Everyone loved them. Thank you again 🙂
I am so glad to hear that, and those cupcakes sound adorable!!
It’s super hard to believe this is a skinny cake recipe. It looks SO dang good!
Oh my, this looks so fun and so delicious! And the yogurt sounds like a yummy (and clever) idea 🙂
This looks fantastic! I need to make this very soon!
This is brilliant! I love that you use Greek yogurt. Might as well get a little calcium and protein when you’re eating cake, right?