Food Network Lite's Blog

April 5, 2010

Sandra Lee’s Raspberry Ripple Cake

When I watched Sandra Lee make this cake, I thought it was already on the healthy side. She uses egg whites and moistens her cake with juice. She uses fruit too, so I was in the clear! However, there were little things I could do to make this already healthier cake even more healthy!

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1 box sugar free white cake mix (recommended: Pillsbury)

1 1/4 cups white cranberry juice

1/3 cup applesauce

3 egg whites

6 tablespoons sugar free red raspberry preserves

1/8 teaspoon red food color


1/2 cup sugar free red raspberry preserves

1 tablespoon white cranberry juice

1/2 teaspoon raspberry extract


5 tablespoons skim milk

1 cup powdered sugar, sifted

1/8 teaspoon raspberry extract


Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.

Using a rubber spatula gently combine cake mix, juice, applesauce, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.

Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.

Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.


Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.


Place powdered sugar and extract in a small bowl and add milk, one tablespoon at a time until a smooth thick consistency.

To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

Here’s the skinny:

First, I used a sugar free cake mix.  I can’t taste a single difference between the two. Why get the extra sugar if you won’t enjoy it?

Also, I substituted applesauce for the oil. It provides the moisture you need without all the fat.

Next, I used sugar free preserves. They have Splenda sweetened preserves now that, again, you don’t taste the difference. Cut sugar wherever you can!

Lastly, I substituted skim milk for heavy cream. Some may say you get a thinner icing, but when you use less milk, you’ll get the same consistency.  No need for all that extra fat. And don’t let the 1 cup of sugar scare you. You won’t use all the icing you make anyways.

Anthony’s note – I also make this cake with strawberry instead of raspberry. It’s delicious!!!


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